1400 700 vegan enchilada hero 1

Black Bean and Squash Enchiladas

with Pumpkin Seed Mole


Comfort Foods Winter Recipes Seasonal Menu High-Protein Squash Beans/Legumes Dinner Spanish
2 2
40 min


  1. ¼ cup Spanish rice
  2. 1 onion
  3. 2 cloves garlic
  4. 3 tbsp pumpkin seeds
  5. 2 tbsp mole paste
  6. 1 can black beans
  7. 1 red bell pepper
  8. 6 oz butternut squash
  9. 1 lime
  10. 6 whole wheat tortillas
  11. 1 scallion
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. *Not included
Allergens: Wheat, tree nuts, soy


  • Small baking dish
  • Blender
  • Large skillet
  • Medium saucepan
  • Small saucepan


Cook the rice

Preheat the oven to 425°F. Combine the Spanish rice and 2/3 cup water in a small saucepan over high heat. Bring to a boil, reduce heat to low, cover, and cook until rice is tender and the water is absorbed, about 15 to 20 minutes. Peel and dice the onion. Peel and mince the garlic.

Start the mole

Place a medium saucepan with 2 tsp vegetable oil over medium-high heat. Once hot, add the onion and cook until soft and translucent, about 3 to 5 minutes. Reduce heat to medium, add pumpkin seeds and cook, stirring constantly, until the seeds are lightly toasted, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Simmer the mole

Add 1¼ cups water and mole paste to the pumpkin seed mixture and stir until the paste dissolves. Bring to a boil, reduce heat to low, and cook until sauce has thickened slightly, about 5 to 8 minutes. Drain and rinse the black beans. Deseed and thinly slice the red bell pepper.

Prepare the filling

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the butternut squash and cook until browned in places and tender, about 4 to 6 minutes. Add the sliced pepper and cook until just tender, about 1 to 2 minutes. Stir in black beans, cooked Spanish rice, and ½ tsp salt.

Roll the enchiladas

Transfer pumpkin seed mole sauce to a blender and blend until smooth. Add the juice from half the lime and season with 1 tsp salt. Spread 1/4 cup of the mole on the bottom of a baking dish. Lay the tortillas on a clean work surface and top each with 1/2 cup of the vegetable rice mixture, mixing any remainder into the sauced baking dish. Drizzle each with 1 tbsp mole sauce and roll to seal, lying seam-side down into the dish.

Plate and serve

Top enchiladas with remaining mole sauce, cover with foil, and bake until warmed through, about 8 to 10 minutes. Cut the remaining lime half into wedges. Thinly slice the scallion. Serve black bean and squash enchiladas on large plates and top with sliced scallion and lime wedges. Olé!