Prep time 30 minutes
Cook time 25 minutes
Yield 4-6 servings
- 1 large onion, diced
- 4 garlic cloves
- 1-15 ounce can tomato sauce
- 1 cup water
- 3 tablespoons chili powder
- 3 tablespoons cocoa powder
- 2 tablespoons all natural peanut butter or almond butter
- 2 tablespoons pure maple syrup
- 1 ½ tablespoons lime juice
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1/8 teaspoon allspice
- ½ teaspoon sea salt
- 1 red onion, small diced
- 1 poblano pepper, small diced
- 1 red bell pepper, small diced
- 4 garlic cloves, minced
- 1-15 ounce can black beans, drained and rinsed
- 1 teaspoon cumin powder
- ½ teaspoon smoked paprika
- 1 tablespoon lime juice
- ½ teaspoon sea salt, or to taste
- 2 cups fresh spinach or kale, chopped
- 3 cups mole sauce
- 10-12 corn tortillas (I prefer the Food For Life brand)
- 1 avocado, diced
- ¼-½ cup chopped cilantro
🥄 Kitchen Tools
- 2 large sauce pans
- High-speed blender
- 8 x 11 inch baking dish
- Large spoons and forks
- Measuring cups and spoons
- Chef knife
- Cutting board
- Kitchen towels or paper towels
- Preheat oven to 350°F.
- For the mole sauce: In a large skillet, sauté the onions over medium-high heat until translucent and slightly golden and tender. Add small amounts of water to deglaze the pan when necessary. When onions are translucent and slightly golden, turn off the heat.
- Place the caramelized onions and remaining mole sauce ingredients into a high speed blender and blend until smooth and creamy.
- Place the mole sauce back into the same pan that was used to sauté the onions. Continue simmering over low heat for 10-15 minutes.
- Prepare the enchilada filling: In a separate large skillet, sauté the red onion, poblano pepper, red pepper, and garlic over medium-high heat until tender. Add the black beans, cumin powder, smoked paprika, lime juice, and sea salt and continue to cook until the flavors are well distributed. Add the spinach or kale and cook just until wilted. Turn off the heat and set aside.
- Wrap the corn tortillas in damp paper or cloth towel and microwave for 1-2 minutes or just until the tortillas are softened. You can also place them in a warm oven. This step makes the tortillas easier to roll.
- Spoon a layer of the mole sauce into the bottom of a 8 x11 inch baking dish. Place your corn tortilla on a clean surface and brush or coat with a thin layer of the mole sauce. Scoop out approximately 1/4 cup of the filling mixture (or more depending on the size of your corn tortillas) and wrap tightly, placing each enchilada in the pan seam-side down. Repeat with all of the tortillas. *(If you have extra filling simply add it between the rolled enchiladas and along the edges of the casserole pan).
- Pour the remaining mole sauce over the top of the enchiladas and place in the oven for 10-15 minutes, or until the sauce is hot and bubbly. *(You can also save a small amount of the mole sauce to spoon over your enchiladas for serving.)
- Top the enchiladas with avocados and cilantro and serve warm.