Butternut and Black Bean Enchiladas with Guinness Stout Mole

Ingredients

For the Guinness Mole sauce:

½ cup Doña María mole sauce

12 oz Guinness foreign extra stout

6 large, mild or medium dried chilis: mix of guajillo, cascabel, new mexico, etc.

1 cup boiling water

½ tsp salt

2 tbsp light brown sugar or grated piloncillo

For the Filling:

2 tsp vegetable oil

1 lb spiralized butternut squash noodles

½ cup sliced sweet onion

2 ½ cups cooked drained black beans

7 oz canned diced green chilis

¾ cup mole sauce from above recipe

salt and black pepper to taste

8 oz crumbled queso fresco

For Assembly:

6 wheat tortillas, burrito size

remaining mole sauce

2 oz crumbled queso fresco

2 oz grated jack or cheddar cheese

Directions

Pour boiling water over the dried chilis and let soak at least a half hour. Remove stems and, for less heat, seeds. Blend water and stemmed chilis until smooth. Combine pureed chilis, jarred sauce, stout, sugar and salt in a saucepan and bring to a simmer, whisking until smooth. Slice onion into half moons, combine with the squash and saute in oil for a few minutes until softened. Add the beans, chili and mole sauce and taste for seasoning. Stir in the crumbled cheese and set aside.

raw squash pan

Have oven at 350 F. Spread a spoonful of the sauce on the bottom of a baking dish. Roll the filling up in the tortillas, tucking in the ends, and nestle against each other in the dish. Top with the remaining sauce, then the cheeses. If filling is still warm, bake for 30 - 40 minutes, or until bubbly. Alternatively, refrigerate then bake for about an hour. Serve with sour cream, red salsa, guacamole, fresh cilantro and hot sauce.

Notes

Substitute other stouts or porters or hotter chilis at will. You can assemble and refrigerate this dish, unbaked, for a day or two, or freeze for a few weeks. Defrost before baking.

enchilada and fork

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Butternut and Black Bean Enchiladas with Guinness Stout Mole