Pumpkin Enchilladas with Mole Sauce

From The Accidental Vegetarian by Simon Rimmer

**** This is REALLY different! The mole sauce is a combination spicy heat (coriander, chili, cinnamon) and chocolate. Yes, chocolate... Plus, if you're vegan or have a dairy allergy these are perfect as you definitely don't need any melted cheese on them.

During the blending stage of the sauce be aware...Either blend with a hand blender or wait until the sauce is cooled a bit before blending with a normal blender. We had a DISASTER in the kitchen while attempting to blend the sauce. This cookbook author seems completely unaware that those using household kitchen appliances might have an explosion in their kitchen while trying to blend this sauce. The heat combined with the added pressure of blending caused a build up pressure, thus leading to the liquid exploding from the blender. Anthony got burned and the floor got stained.


Filling
vegetable oil for roasting
1 small pumpkin or 2 butternut squash, peeled and cut into 1¼ in (3cm) cubes.
15 oz (425g) can refried beans (or use mashed black beans)
freshly chopped cilantro leaves
1 red chili, chopped (or hot red pepper flakes)
12 regular tortillas
salt and pepper


Mole Sauce
10 red chilis (or hot red pepper flakes)
2 tsp coriander seeds (or 1½ tsp powder)
1 tsp sesame seeds
2 Tbsp slivered almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 Tbsp cocoa powder
vegetable oil for frying
15 oz (425g) can chopped tomatoes
pinch of cinnamon
sugar to taste
2/3 cup stock
3 ½ oz (100g) dark chocolate (not unsweetened)

1. Prehead the oven to 400°F (200°C). Brush oil on pumpkin pieces and put on a roasting pan. Roast for 40 minutes until soft.
2. Meanwhile make the sauce. Put the chiles, coriander seeds, sesame seeds, almonds, peppercorns, and cloves in a mortar and pestle and crush. Tip into a skillet and deep-fry for a minute or so until lightly charred.
3. In separate pan, fry to onion, garlic and cocoa in a little oil for 2 minutes.
4. Add the tomatoes and bring to a boil, then add all the dry-fried spcies, the cinnamon, sugar, and stock and cook for 25 minutes. Transfer to a blender (ONLY if cooled, or use a hand blender). Turn out and fold in chocolate (might need to reheat sauce if not warm as the chocolate needs to melt).
5. Once the pumpkin is roasted, put it into a bowl and mix with the beans, cilantro and red chili and stir well.
6. Divide the mixture between the tortillas, roll up and put into a baking dish. We spread a little mole sauce over the enchilladas, before cooking but you can just do it afterwards. Cook for 12 minutes
7. Serve with mole sauce and sour cream, guacomole, cilantro, lime, etc.