Vegetable Mole Enchiladas
- 1 large sweet potato (diced small)
- 1/2 white onion (chopped)
- 1 can (15 oz.) black beans (drained)
- 1 can (15 oz.) corn (drained)
- 2 cups shredded Monterey Jack cheese
- Cilantro
- Limes
- 12-14 corn tortillas
Sauce
- 4 large ancho chiles (seeds and stems removed)
- 1/4 cup mole paste
- 1/4 cup golden raisins
- 1 Tbsp. chicken Boullion paste
- 2 Tbsp. creamy peanut butter
- 1 tsp. cane sugar
- 1/4 cup semi-sweet chocolate (chopped)
- 4-1/2 cups chicken broth
- Avocado oil (or vegetable oil)
- Preheat oven to 425 degrees F.
- Heat cast iron skillet over medium heat; add chiles and toast for 3-4 minutes, rotating frequently.
- In blender, combine toasted chiles, raisins and 2 cups chicken broth. Pulse a few times, then blend until smooth. Add mole paste, Bouillion paste, peanut butter and sugar. Pulse until smooth.
- In skillet over medium heat, heat 2 tablespoons oil. Add mole mixture and stir constantly for 6-8 minutes until sauce is glossy and thick. Add chocolate, 2-1/2 cups chicken broth and pinch of salt. Bring to boil and mix constantly. Remove from heat and set aside.
- Heat skillet over medium heat. Add 1 tablespoon cooking oil. Add onion and sweet potatoes. Cook for 2 minutes. Add beans, corn, 1 cup shredded cheese and pinch of salt and pepper. Cook for 3-4 minutes. Remove and place on plate.
- In clean skillet over medium-low heat, heat 1/4 cup cooking oil. Add 1 corn tortilla and cook 20 seconds per side. Transfer to paper towel to drain. Repeat for all tortillas.
- In 13x9 baking dish, pour thin layer of mole sauce.
- Lay out plate or prep board to use for assembly. Dip each tortilla in mole sauce, tap on side of skillet to remove excess and lay on plate or board. Spoon 1/4 cup of vegetable filling onto each tortilla. Roll up and place seam side down in baking dish. Layer until dish is full. Top with 1 cup of cheese and more mole sauce.
- Bake 20 minutes. Serve with cilantro and lime.
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