This is truly one of my all-time favorite recipes. This enchilada bake is unlike anything I've ever had before; it's so good. I mean SO GOOD! **how to open the mole paste jar
2 cups cooked saffron rice (or use Mahatma brand is vegan)
1 onion, diced
3 cloves garlic, minced
1/3 cup pumpkin seeds
1/4 cup mole paste
1 can black beans, drained & rinsed
1 red bell pepper, roughly chopped
12 oz butternut squash, cut in 1/2" cubes
5 medium tortillas
2 scallions, thinly sliced
1. Place a medium saucepan with 2 tsp vegetable oil over medium-high heat. Once hot, add the onion and cook until soft and translucent, about 3 to 5 minutes. Reduce heat to medium, add pumpkin seeds and cook, stirring constantly, until the seeds are lightly toasted, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 2.5 cups water and mole paste; stir until the paste dissolves. Bring to a boil, reduce heat to low, and cook until sauce has thickened slightly, about 5 to 8 minutes. Remove and transfer to blender. Add the juice from the lime and season with 1 tsp salt. Blend until smooth.
2. Place a large skillet over medium-high heat with 1 Tbsp vegetable oil. Once hot, add the butternut squash and cook until browned in places and tender, approximately 6 to 7 minutes. Add the red pepper and cook until just tender, about 2 to 3 minutes. Stir in black beans, cooked rice, and 1/2 tsp salt. Heat through.
3. Preheat oven to 350°F. Spread 1/2 cup of the mole on the bottom of a 8"x 8" baking dish. Layer 1.5 tortillas to cover the bottom of casserole dish. Place half of the vegetable rice mixture on the tortillas and 1/2 cup mole sauce. Cover with another layer of tortillas, vegetable rice mixture and 1/2 cup mole sauce. Top with final layer of tortillas and remainder of mole sauce.
4. Cover with foil, and bake 30 minutes. Let rest 10 minutes before slicing. Serve with lime wedges and sprinkle with scallions.