This enchilada bake layers tender, caramelized roasted pumpkin with hearty black beans and a smoky chocolate-kissed mole. The texture is creamy from mashed pumpkin and beans with soft tortillas and a crisped, golden top. Flavors are deep and balanced—earthy, mildly spicy, and slightly sweet with a warm cocoa note. Serve hot for a cozy weeknight dinner or bring it to a casual potluck.
Ingredients
- Pumpkin, peeled and diced (2 lb / 900 g)
- Cooked black beans, rinsed (2 cups / 420 g)
- Olive oil (2 tbsp)
- Yellow onion, finely chopped (1 cup)
- Garlic cloves, minced (3 cloves)
- Dried ancho or guajillo chiles, stems removed (3)
- Canned diced tomatoes (14 oz / 400 g)
- Unsweetened cocoa powder (1 tbsp)
- Ground cumin (1 tsp)
- Smoked paprika (1 tsp)
- Maple syrup (1 tsp)
- Vegetable broth (1 cup / 240 ml)
- Corn or flour tortillas (8–10)
- Fresh lime juice (1 tbsp)
- Salt (1 tsp) and black pepper (1/2 tsp), or to taste
- Fresh cilantro, chopped (1/4 cup) (optional)
- Vegan shredded cheese or cashew cream (1 cup) (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss diced pumpkin with 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper; spread on a baking sheet and roast 25–30 minutes until caramelized and tender. Reduce oven to 375°F (190°C) when pumpkin is done.
- While the pumpkin roasts, toast dried chiles in a dry skillet over medium heat 1–2 minutes per side until fragrant but not burned. Remove from heat and soak the toasted chiles in hot water for 15 minutes, then drain and roughly chop.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion 5–7 minutes until soft and translucent, then add the minced garlic and cook 30–60 seconds until fragrant.
- Add chopped rehydrated chiles, canned tomatoes, cocoa powder, cumin, smoked paprika, maple syrup and vegetable broth to the skillet. Bring to a gentle simmer and cook 8–10 minutes so flavors meld and the sauce thickens slightly.
- Carefully transfer the mixture to a blender or use an immersion blender and puree until smooth to make the mole sauce. Taste and season with salt, pepper and lime juice as needed.
- In a large bowl, mash about one-third of the roasted pumpkin with a fork and combine with the remaining pumpkin pieces and black beans. Stir in 1 cup of the mole sauce to coat the filling evenly; reserve extra sauce for layering and topping.
- Spoon a thin layer of mole sauce into the bottom of a 9×13-inch baking dish. Arrange 2–3 tortillas to cover the base, spread half the pumpkin–bean filling, then drizzle more mole. Repeat with another layer of tortillas and the remaining filling, finishing with a final layer of tortillas and the remaining mole sauce on top. Sprinkle vegan cheese or dollop cashew cream if using.
- Bake in the preheated 375°F (190°C) oven for 20–25 minutes until the top is bubbly and edges are lightly crisped. Let rest 5 minutes before slicing. Garnish with chopped cilantro and serve with lime wedges.
Tips or Variations
- Swap pumpkin for sweet potato or butternut squash if preferred; roast until caramelized for best flavor.
- Stir roasted corn or chopped roasted poblanos into the filling for extra texture and sweetness.