Hearty Black Bean and Squash Enchiladas

With Pumpkin Seed Mole

Butternut squash, black beans, and spices are simmered in a skillet with pumpkin seed and mole paste, then wrapped in tortillas and baked in the oven – these vegetarian enchiladas are delicious and perfect for a meatless day of the week!

Despite being made from scratch (with the exception of the black beans and tortillas), this recipe is quite simple, requiring just simple ingredients and less than an hour to prepare.

It’s smoky and rich and pairs perfectly with the buttery sweetness of the squash. A must-try if you haven’t already!

Black Bean and Squash Enchiladas

Nicole Kearsley
A savory, satisfying plant-based meal even picky eaters will love. Perhaps a little more labor intensive than most others, but well worth the effort!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican, Vegan
Servings 2 Servings


  • 1/4 cup Spanish Rice
  • 1 Onion
  • 2 cloves Garlic
  • 3 tablespoons Pumpkin Seeds
  • 2 tablespoons Mole Paste
  • 1 can Black Beans
  • 1 Red Bell Pepper
  • 6 ounces Butternut Squash
  • 1 Lime
  • 6 Whole Wheat Tortillas
  • 1 Scallion
  • 5 teaspoons Vegetable Oil 1 tbsp + 2 tsp
  • 1/2 teaspoon Sea Salt To taste


  • Preheat the oven to 425 °F (219 °C). 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.
  • 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.
  • Add 1 1/4 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.
  • 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 1/2 tsp salt.
  • 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.
  • 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.


MAKE IT GLUTEN-FREE: Use certified gluten-free corn tortillas. Since corn tortillas are smaller, you are likely to have more enchiladas.
MAKE AHEAD: The sauce can be made up to a few days in advance and stored in an airtight container in the refrigerator. Gently reheat on the stovetop before preparing the enchiladas.
*SPANISH RICE: If you don’t have Spanish rice you can use Vigo yellow rice.
**STORING: Enchiladas can be assembled and stored unbaked in the refrigerator for up to 1 day while baked enchiladas can be refrigerated for up to 5 days.
***FREEZING: Enchiladas can be frozen individually up to 3 months.
****SERVING: This recipe yields 33 grams of protein for each serving.
Keyword plant based, vegan
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