Chocolate Mole Enchiladas With Dark Leafy Greens And Roasted Squash

• Enchiladas
• 2 cups butternut squash, peeled and finely chopped, 1/4-1/2" dice
• 3 tablespoons olive oil, divided
• 2 cloves garlic, finely diced
• 2 medium onions, halved, peeled and sliced longways
• 1 1/2 cups cooked black beans or a 14 oz can, drained
• 1/4 teaspoon cumin
• 6 cups washed dark leafy greens (a mix of baby spinach, baby kale, and baby mustard greens is lovely, rough chop them if using more mature greens)
• 1/4 teaspoon nutmeg
• 1 cup whole milk ricotta
• 1 1/2 - 2 cups monterey jack or mild cheddar, divided
• salt and freshly ground pepper
• 12-16 soft corn tacos
• 2 1/2 cups mole sauce, directions below
• Mole Sauce
• 1/2 cup prepared mole paste like Dona Maria, available in the latin section of many national supermarkets
• 2 cups broth
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon natural peanut butter (or more, to taste)
• 1 tablespoon dried ancho chile powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne (adjust to taste)
• 1/2 banana, optional

1. Preheat oven to 350. Toss the butternut squash with 1 T of olive oil, salt, and pepper and roast on a cookie sheet for about 20 minutes until soft.
2. In a large skillet or Dutch oven, saute garlic in remaining olive oil for 1 minute, then add onions. Cook on medium heat 2-3 minutes until just softening, then stir in black beans and cumin and saute until fragrant. Pile in the greens and let them wilt over the onion mixture until there's no danger of losing leaves over the sides, then stir to incorporate. When the greens are soft and cozy with the onions, but still vibrant in color, stir in squash and cook another minute. Remove from heat and stir in nutmeg, ricotta, and 3/4 c grated cheese. Generously salt and pepper.
3. Pour mole sauce to lightly cover the bottom of a glass casserole dish. Place a soft taco on a clean plate or cutting board and add a generous amount of filling (2-3 heaping tablespoons) in a line down the center of the taco. Roll it up and place it more or less seam side down in the casserole dish. Repeat until you run out of filling or tacos, then pour a thin layer of mole sauce all over the rolled up tacos and sprinkle the grated cheese generously over the top.
4. Bake at 350 for 20-30 minutes or until bubbling. Serve with a sprinkle of pepitas and a bright citrusy salad on the side.
5. In a large glass pyrex, microwave broth on high for 1-2 minutes. Gradually whisk in mole paste until smooth. Add chocolate pieces and stir in until melted smooth, microwaving on low for 30 seconds at a time if necessary. Add peanut butter and stir, then add spices. (You could of course do all of the above in a saucepan on gentle heat. Just take care not to scorch it.) rnrnDo taste this as you go along and adjust based on your own preferences. rnrnFor added sweetness, use an immersion or upright blender to blend some banana into the mole sauce.

enchiladas, butternut squash, olive oil, garlic, onions, black beans, cumin, baby spinach, nutmeg, milk ricotta, monterey, salt, mole sauce, sauce, maria, broth, semisweet chocolate, natural peanut butter, chile powder, cinnamon, allspice, cumin, cayenne, banana

Taken from food52.com/recipes/26351-chocolate-mole-enchiladas-with-dark-leafy-greens-and-roasted-squash (may not work)