Butternut Squash Mole Nachos
These Butternut Squash Mole Nachos are loaded with all the traditional toppings, plus the easiest mole sauce you’ll ever make from scratch.
Ingredients
- For the mole sauce:
- 3 dried pasilla chiles stemmed and seeded
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 clove garlic minced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- 3 ounces Mexican chocolate chopped
- 1 cup vegetable broth
- 1 1/2 tablespoons smooth peanut butter
- 1/2 tablespoon sugar
- Pinch of salt
- 1/4 cup tortilla chips crumbled
- For the nachos:
- 1 bag tortilla chips
- 3/4 cup Monterey Jack cheese shredded
- 1/4 cup cooked black beans
- 1/2 cup diced butternut squash roasted
- 1 jalapeño pepper thinly sliced
- 2 tablespoons cilantro chopped
- 2 tablespoons scallions chopped
- 1/4 cup sour cream or Greek yogurt
- 1/2 avocado sliced
Instructions
-
To make the mole sauce, soak the chiles in 1 cup of hot water for 15 minutes. Drain and discard the soaking liquid.
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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.
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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.
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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.