Roasted Butternut Enchiladas With Quick Mole Sauce Recipe

Ingredients For Roasted Butternut Enchiladas With Quick Mole Sauce Recipe

• 1 Small butternut, pumpkin, acorn or winter squash, peeled and diced
• Oil, salt and pepper
• 1 can Black beans, rinsed, drained
• 6 ounce Crumbled queso fresco cheese
• 7 inch 68 corn tortillas
• Garnish cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream
• 15 ounce Can Tomato Sauce
• 4 Cloves Garlic
• 0.5 An onion rough diced
• 0.5 cup Water
• 1 tablespoon Soy sauce
• 1 tablespoon 23 chipotle chilies in adobo sauce, plus adobo sauce
• 2 teaspoon Chili powder
• 2 teaspoon Cumin
• 2 teaspoon Coriander
• 0.5 teaspoon Salt and pepper, more to taste
• 34 tablespoon Sesame tahini paste or peanut butter