Vegan Mole Enchiladas
Mar 04, 2024
Vegan Mole Enchiladas
Makes 16 enchiladas • Total Time: 45 minutes • FODMAP rating: medium to high
Mole (pronounced MOE-lay) is a dish from pre-Hispanic times that is now a staple in contemporary Mexican cuisine. The ingredients for mole depends on the region. Typically, mole is a sauce made with different fresh or dried chilies (chile ancho, chile pasilla, chile, etc.), seeds (sesame seeds), nuts (almonds, etc.), vegetables (raisins, prunes, etc.), spices (cinnamon, oregano, etc.), and in some cases, chocolate!
Ingredients
Mole sauce:
2 tablespoons vegetable broth
1 cup chopped onion
¾ cup fresh cilantro
2 teaspoons minced garlic
1 teaspoon ground cumin
½ salt
1 (15 oz) can fire roasted tomatoes
1 cup water
2 tablespoons nut or seed butter
¼ cup unsweetened cocoa powder
Filling:
¼ cup water
1 cup green bell pepper, diced
1 cup yellow onion, diced
1 cup sweet potato, diced
1 (15 oz) can corn
½ teaspoon salt
¼ teaspoon black pepper
¾ cup fresh cilantro, chopped
1 cup fresh baby spinach
1 can black beans, drained and rinsed
12 corn tortillas
Instructions
Preheat the oven to 350°F.
Mole sauce:
Sauté cilantro, garlic, and onion in 2 tablespoons of vegetable broth for 4 minutes.
Add in spices and saute for another 2 minutes.
Add the mixture into a blender with remaining sauce ingredients and blend until smooth and set aside.
Filling:
Sauté bell pepper, onion, and sweet potato for 5 minutes.
Remove from heat, and add in ¼ cup of mole filling, salt, pepper, cilantro and spinach.
Mix in the black beans, and corn and mix well.
Warm your tortillas, either on a griddle or by wrapping them in a damp towel and putting them in the microwave for 30 seconds.
Prepare tortilla by adding ½ cup of filling in each tortilla and roll them.
Add ¼ cup of sauce into a 9x13 baking dish and arrange enchiladas in the dish.
Pour the remaining sauce over enchiladas.
Bake for 30 minutes uncovered until heated through.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Use appropriate onion and garlic substitutions (see introduction to guide) or keep garlic and onion ingredients to ½ teaspoon or less per serving, remembering that vegetable broth will have some as well; keep black bean servings to under ¼ cup and increase as tolerated
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