Pipian Mole Pumpkin Enchiladas Recipe | Vegetarian Times Skip to main content

Pipian Mole Pumpkin Enchiladas

Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 ½ cups cooked black beans to the enchilada filling.

Ingredients: 

Ingredient Set Name: 

Pipian Mole

Ingredients: 

Ingredient Line: 
1 cup raw pumpkin seeds
Ingredient Line: 
2 cups packed cilantro leaves
Ingredient Line: 
3 cloves garlic, peeled
Ingredient Line: 
2 tbs. olive oil
Ingredient Line: 
7 tomatillos (1 Ib.), quartered
Ingredient Line: 
1 large white onion, cut into chunks
Ingredient Line: 
1 serrano chile, halved and seeded
Ingredient Line: 
1 ½ cups chopped romaine lettuce
Ingredient Line: 
½ cup epazote leaves, radish leaves or arugula
Ingredient Line: 
2 cups low-sodium vegetable broth
Ingredient Line: 
½ tsp. dried oregano

Ingredient Set Name: 

Enchiladas

Ingredients: 

Ingredient Line: 
2 lbs. fresh pumpkin, peeled and cut into ½-inch cubes (4 cups)
Ingredient Line: 
4 small yellow squash, cut into ½-inch cubes
Ingredient Line: 
8 8-inch flour tortillas
Ingredient Line: 
8 oz. queso fresco
Ingredient Line: 
2 oz. grated Monterey Jack cheese, optional
Ingredient Line: 
1 cup fresh prepared salsa, optional

Instructions: 

1   Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.

2  Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.

3  Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula. 

4  Add ½ cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened. 

5  To make Enchiladas: Preheat oven to 350˚F. 

6  Remove 2 ½ cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.

7  Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch
baking dish. 

8  Spread ¾ cup pumpkin mixture in center of each tortilla, sprinkle with
1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top
of sauce. 

9  Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).

10  Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.

Nutrition Information: 

Unit (Serving Size): 
per enchilada
Calories: 
454
Protein: 
17 g
Total Fat: 
25 g
Saturated Fat: 
9 g
Carbohydrates: 
42 g
Cholesterol: 
20 mg
Sodium: 
730 mg
Fiber: 
5 g
Sugar: 
7 g
Yield: 
makes 8 enchiladas