Vegan Mole Enchiladas
Hi Friends! Welcome back to Healthy Grocery Girl! I love chocolate – I eat it everyday!
When you think of chocolate or cacao you may think of desserts! However, did you know that cacao can also be great in savory recipes? Today I’m sharing how to vegan mole enchiladas. This savory, plant-based and gluten-free recipe is packed with fiber, protein, vitamins, minerals, antioxidants and FLAVOR.
5 Facts & Health Benefits of Cacao
Cacao is not only delicious, it has many health benefits! Here are few…
Nutrient Dense: Cacao contains calcium, iron, magnesium and a plant-pigment known as flavonoids. Flavonoids are responsible for a variety of health benefits.
Heart Health: Flavanols are the main type of flavonoid found in chocolate. Flavanols have been known to support heart health by helping to reduce blood pressure and improve blood flow to the heart and brain.
Anti-Inflammatory: Flavonoid antioxidants have anti-inflammatory properties that work to protect healthy cells from oxidation along with helping to protect against damage to the lining of arteries.
Better Mood! Raw cacao is a better mood food! Cacao contains a compound known as phenylethylamine (PEA) which can release endorphins. Endorphins contribute to feeling happy and in love! Cacao also contains magnesium, a mineral that supports the nervous system and helps muscles to relax. Regular cacao consumption may help reduce symptoms of anxiety and irritability.
Raw Cacao Is Best! Chocolate is not all created equal. White chocolate, milk chocolate or most chocolate candies contain more milk and sugar than actual cacao. Therefore, these options for chocolate are not ideal to reap the benefits of cacao. The higher the percentage of chocolate, the higher the percentage of cacao! For example, look for a 70-85% chocolate. The very best option… real, raw cacao powder!
Cacao Bliss
A few of the reasons we love Cacao Bliss is that it’s USDA organic and made with the purest form of cacao on the planet! It also contains 10 powerful superfoods in one powder! Not only is this powder rich in raw cacao, it also contains turmeric, black pepper, MCT powder, cinnamon, monk fruit, coconut nectar, lacuma, mesquite and himalayn salt. Cacao bliss is great in smoothies, to make hot cocoa, in baked treats or savory recipes such as the vegan mole enchilada recipe I shared! It’s a must-have staple and an easy and delicious way to add so much flavor and nutrition to your meals.
Click here & use code HEALTHYGROCERYGIRL for 15% off Cacao Bliss!
A big thanks to Earth Echo Foods for sponsoring today’s video and now let’s get to our recipe!
Vegan Mole Enchiladas
Print RecipeIngredients
- 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!
Disclosure: Thank you to Earth Echo Foods – Cacao Bliss for sponsoring today’s post!
