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–+ servings

Vegan Mole Enchiladas

Print Recipe
Prep Time:20 minutes
Cook Time:30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 cup sliced sweet onion
  • 1 cup chopped sweet potato
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup chopped fresh cilantro
  • 1 cup baby spinach
  • 1 can white beans drained & rinsed
  • 6 to rtillas - of choice I am using almond flour tortillas, but corn work great as well

Enchilada Mole Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • ½ cup fresh cilantro
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1-2 teaspoons chipotle chili powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 - 15 oz can fire roasted tomatoes
  • ½ cup veggie soup stock
  • 3 tablespoons peanut butter
  • ¼ cup Cacao Bliss

Cashew Cream Sauce

  • ½ cup cashews soaked overnight
  • 1 cup canned coconut milk
  • 2 teaspoons minced garlic
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon nutritional yeast optional

Instructions

Enchilada Mole Sauce

  • Warm the olive oil over medium heat; add the onion and saute for 3 minutes. Then add the cilantro, minced garlic and spices and saute for 2 more minutes.
  • Scoop onion mix into a high speed blender with the remaining sauce ingredients and blend for 2 minutes.

Cashew Cream Sauce

  • Add all ingredients into a high speed blender and blend on high for at least 2 minutes, until silky smooth.

Enchilada Filling

  • Warm the olive oil over medium heat, add the onion, bell pepper and sweet potato; saute for 5 minutes.
  • Turn off the heat and add one quarter cup of mole sauce, salt and pepper, cilantro and the spinach. Stir together, then push to one side of the pan.
  • Add the white beans and mash, I like to mash them about 80 percent of the way to a paste, leaving a few whole beans for texture.
  • Then stir everything together.
  • Lay out the tortillas, add the filling and roll.
  • Add about a half cup of sauce to the bottom of a baking dish and spread out. Lay the enchiladas in the dish, make sure the side where the tortilla folds over itself is down and that they are packed tight, so they do not unroll during cooking.
  • Pour more enchilada sauce over the top, and drizzle with cashew cream.
  • Heads up, you will have enough mole sauce and cashew cream to make this dish a few times, so don’t think you need to add it all to one dish.
  • Bake, uncovered, in a 350 degree oven for 30 minutes.
  • Remove from the oven and eat as is or top with anything you love, such as avocado and cilantro! Enjoy!
Servings: 2
Author: Healthy Grocery Girl