These Butternut Squash Mole Nachos are loaded with all the traditional toppings, plus the easiest mole sauce you’ll ever make from scratch.
Heat the oil in a saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic, cinnamon, cumin and crushed red pepper and cook for another minute. Transfer to a blender with the chiles, broth, peanut butter, sugar salt and tortilla chips and blend until smooth.
Transfer to a saucepan and add chocolate. Bring to a boil over high heat, stirring to melt chocolate, then reduce the heat to medium and simmer for 10 minutes. If sauce seems too thick, add more broth or water a couple of tablespoons at a time to thin if necessary. Remove from heat and set aside.
Preheat the broiler. Place the tortilla chips on a baking dish. Sprinkle with cheese. Top with butternut squash and black beans. Broil until the cheese melts, about 2-3 minutes. Remove from oven and top with the jalapeño, cilantro and scallion. Serve immediately with avocado and Greek yogurt.