1 large yam, sweet potato, 1/2 butternut squash, or canned pumpkin
1 can black beans
8 whole wheat tortillas
1 c. Mexican-blend shredded cheese
Preheat the oven to 350 degrees. Peel and cube the yam, potato, or squash. Place in an oven-safe baking dish or pan and coat with 1 T. olive oil and salt and pepper. Bake until soft, about 30 minutes. Mash until smooth.
Now make the mole. Heat 1 T. of oil on medium heat until shimmering. Add the onion and pepper and cook until soft and the onion is translucent. Add the garlic and cook for an additional minute until it is fragrant. Add the spices and cocoa powder and cook a couple more minutes. Add the tomato sauce and salt. Simmer for 5-10 minutes until thickened. You can serve it as is at this point, or blend it until smooth.
Now for the enchiladas. Brush a 9x14 baking dish with the mole. Rinse and drain the beans. Brush one side of the tortilla with the mole. Add potato, beans, and cheese. Roll, wrap, and place in baking dish. Continue with remaining ingredients. Pour remaining mole over the top of the enchiladas. Sprinkle with remaining cheese. Bake for 30 minutes, serve with sour cream and avocado!
You may want to cover the dish with foil while baking to prevent the cheese from drying out
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