Pumpkin enchilladas with a mole sauce

It's an unusual combination but mole sauce, made with chillies and chocolate, is a Mexican favourite. And it goes particularly well with Simon Rimmer's veggie enchilladas
By Simon Rimmer
Pumpkin enchilladas with a mole sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the enchildas

  • 6 tbsp vegetable oil
  • 2 butternut squash, peeled and cut into 3cm cubes
  • 400 g refried beans, canned
  • 1 handfuls fresh coriander, chopped
  • 1 red chillies, chopped
  • 12 soft flour tortillas

For the sauce

  • 10 red chillies
  • 2 tsp coriander seeds
  • 25 g blanched flaked almonds
  • 5 black peppercorns
  • 3 cloves
  • 2 tbsp vegetable oil
  • 1 onions, sliced
  • 3 clove garlic, crushed
  • 1 tbsp cocoa powder
  • 400 g tin canned chopped tomatoes
  • 1 pinches cinnamon
  • 2 tsp sugar
  • 150 ml vegetable stock
  • 100 g dark chocolate, 70% cocoa-solids, grated

To serve

  • 6 tbsp soured cream
  • 6 limes, wedges
  • 1 handfuls fresh coriander


1. To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry-fry for a minute or so until lightly charred.2. In a separate pan, heat the oil and fry the onion, garlic and cocoa powder for 2 minutes.3. Add the tomatoes and bring to the boil, then add the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and whiz until smooth. Turn out and stir in the chocolate.4. Preheat the oven to 200?C/gas 6. Put some oil in a roasting tin and heat in the oven. Tip the squash into the tin, season well and roast for 40 minutes until soft.5. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.6. Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover and cook in the oven for about 12 minutes, until warmed through. Heat the sauce through in a medium pan. 7. To serve, put two tortillas on each plate and spoon over some of the sauce. Serve with soured cream, lime wedges and coriander.

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