Sweet Potato & Tofu Mole Enchiladas

Ingredients

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  ¼ cup or 30g

• Brown sugar

  2 tbsp or 18g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Cocoa

  Dry powder, unsweetened

  3 tbsp or 16g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Tofu

  Raw, firm, prepared with calcium sulfate

  12 oz or 340g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tortillas

  Ready-to-bake or -fry, corn

  16 tortilla or 384g

Directions

1. Make the sauce: Heat 2/3 of the coconut oil in large stockpot over medium heat. Add the chopped onions and cook about 12 minutes, or until lightly browned. Add 2/3 of the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
2. Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
3. Preheat oven to 350°F.
4. Prepare the enchiladas: Heat the remaining coconut oil in a medium skillet over medium-high heat. Add the rest of the garlic and cumin and cook 30 seconds, stirring constantly. Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
5. Carefully pierce the potatoes with a fork and microwave for 7-10 minutes, or until soft. Carefully scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
6. Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce. Bake for 20 minutes, or until the enchiladas are heated through. Garnish with additional cilantro leaves, if desired. Enjoy!

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