Sometimes a simple salad for lunch just doesn't cut it. Sometimes you want something warm and comforting — something that will stick to your ribs, but won't leave you feeling sluggish. These butternut squash and black bean enchiladas are just the ticket.
Instead of the requisite enchilada sauce, these enchiladas are cooked in a quick mole sauce. A far cry from a traditional mole, which calls for around 20 ingredients, this quick mole is made with only eight ingredients — including tahini and dark chocolate! — and a handful of spices.
Make a batch of these enchiladas on Sunday when you have free time, and bring them to work to enjoy for lunch all week long.
→ Get the Recipe: Roasted Butternut Mole Enchiladas from Feasting at Home