Sunday, August 9, 2015

Black Bean Enchiladas with Dark Chocolate Mole

This is my healthy spin to traditionally rich Mexican enchiladas. In my version, I use black beans and almond based vegan cheese as the filling, soaked in decadent mole sauce that's made with organic raw cocoa powder. Enjoy!

 




Black Bean Enchiladas with Dark Chocolate Mole Sauce
by Sarah Farsh - August 9, 2015
  • Filling
    • 1 1/2 cups cooked black beans (canned is fine)
    • 2 tbsp canned green chili peppers (available in ethnic section)
    • 1/2 cup shredded non-dairy mozzarella cheese, or regular mozzarella
    • 2 tsp chili powder
    • 1 tsp salt
    • 1/2 tsp cumin
  • Mole Sauce
    • 1, 28 oz can organic enchilada sauce, I used Las Palmas brand
    • 1 1/2 tbsp organic unsweetened dark cocoa powder
    • 1/2 tsp cinnamon
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/2 tsp pepper
  • Assembly
    • 8, sprouted corn tortillas, I used Food of Life brand (frozen)
    • More cheese for topping
    • Avocado
    • Cilantro
    • Fresh Jalapeno
    • Queso Fresco (optional
Pre-heat oven to 350. Combine all filling ingredients together in a bowl, set aside. Meanwhile, combine all mole sauce ingredients together in a deep skillet and cook on medium/low heat. Once mole sauce is warm, take one corn tortilla at a time and dip in mole sauce (front and back) so the tortilla is soaked in sauce. Using tongs or your fingers, take soaked corn tortilla onto a deep baking dish and fill with 2 tbsp filling. Roll enchilada and continue making 7 more. If you have any mole sauce left after dipping all enchiladas (I did), then poor the rest of the sauce on top of your enchilada assembly line. Top enchiladas with cheese before baking in oven. Bake for 20 - 35 minutes, keep checking to make sure they don't burn. Enchiladas are ready once the cheese is melted to your liking. Top with avocado, cilantro, fresh jalapeno and optional Queso Fresco.