The first thing you’ll need to do is make some fresh corn tortillas. You can also use store-bought tortillas if you’re short on time.
Peel and cube the butternut squash into small pieces, then steam them until tender. Once they’re tender, toss them in a little salt and slice or shred some vegan cheese. If you’re using other vegetables, the cooking time may vary so just keep an eye on them.
Toast some sesame seeds in a pan over medium-low for a few minutes until fragrant. Additionally, prepare or heat up the mole that you’ll be using for your enmoladas in a saucepan over low. Just remember to stir it frequently to prevent burning.
Lightly fry each corn tortilla for a few seconds per side, then drain the excess oil on a paper towel-lined plate. You don’t want the tortillas to be too crispy since you’ll be folding them. You’re just creating a protective barrier to prevent them from turning soggy in the mole.
Dip each corn tortilla in the pot of mole to coat both sides, then transfer them to a serving plate. Fill each one with a scoop of cooked squash and vegan cheese. Fold the tortilla in half and continue this process with the rest!
Serve your enchiladas de mole with a dollop of extra sauce on top and your favorite garnishes.