Pipian Mole Pumpkin Enchiladas Recipe - Vegetarian Times

Pipian Mole Pumpkin Enchiladas

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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.

  • 8Servings

Ingredients

Pipian Mole

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

Enchiladas

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

Preparation

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

  • Serving Size: per enchilada
  • Calories: 454
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 20 mg
  • Fat Content: 25 g
  • Fiber Content: 5 g
  • Protein Content: 17 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 730 mg
  • Sugar Content: 7 g