Ingredients
For the sauce
10 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
25g/1oz flaked almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 tbsp cocoa powder
vegetable oil, for frying
400g/14oz can of chopped tomatoes
pinch of cinnamon
sugar, to taste
150ml/5fl oz stock
100g/3½oz dark 70% cocoa-solids chocolate, grated
For the enchiladas
vegetable oil, for roasting
2 butternut squash, peeled and cut into 3cm/1¼in cubes
400g/14oz can of refried beans
freshly chopped coriander leaves
1 red chilli, chopped
12 soft flour or corn tortillas
salt and freshly ground black pepper
To serve
soured cream
lime wedges
fresh coriander leaves

Method
1. Preheat the oven to 200C/400F/Gas 6.
To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry-fry for a minute or so until lightly charred.
2. In a separate pan, fry the onion, garlic and cocoa in a little oil for two minutes.
3. Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.
4. For the enchildas, place some oil in a roasting dish and put in the oven to heat up. Place the squash into the roasting dish, season well and roast for 40 minutes, or until soft.
5. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.
6. Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover, and cook in the oven for about 12 minutes, until warmed through.
7. To serve, put two tortillas on each plate and spoon over some of the sauce (it's pretty heady so not too much). Serve with bowls of soured cream, lime wedges and fresh coriander alongside.