Sweet potato & tofu mole enchiladas with coconut oil and spices
Sweet potato and tofu mole enchiladas are a vibrant dish featuring a rich mole sauce infused with spices and cocoa. This recipe blends sweetness from the vegetables with a comforting, savoury filling wrapped in tortillas, ideal for a nutritious meal.
Cook time 60 min
Prep time 10 min
Ingredients:
3 tbsp coconut oil2 onions
3 garlic cloves
1/4 cup chili powder
2 tbsp brown sugar
3/4 tsp cinnamon
1/8 tsp cloves powder
2 cups canned tomatoes
3 tbsp dry cocoa powder
3 tbsp peanut butter
2 cups vegetable broth
2 sweet potatos
1.50 tsp ground cumin
12 oz tofu
1/2 tsp salt
1 tsp coriander leaves
16 tortillas
Sweet potato & tofu mole enchiladas with coconut oil and spices offer a delightful fusion of rich and robust flavors. This recipe combines the sweetness of sweet potatoes, the protein of tofu, and the nuanced spices of mole sauce, creating a comforting and nutritious meal. Follow this recipe to make a delicious and healthy dish that will contribute to the appreciation of Mexican cuisine in your kitchen.
Instructions:
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
- Add finely chopped onions and sauté until they are tender and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute, until fragrant.
- Stir in chili powder, brown sugar, cinnamon, and ground cloves. Cook for an additional minute, stirring constantly to bloom the spices.
- Add crushed tomatoes, cocoa powder, and peanut butter. Stir to combine well.
- Gradually pour in the vegetable broth, while continuing to stir, until smooth.
- Bring the mixture to a simmer, reduce heat to low, and let it cook for about 20 minutes, stirring occasionally. Adjust seasoning if necessary.
- Meanwhile, heat the remaining 1 tablespoon of coconut oil in another skillet over medium heat.
- Add the diced sweet potatoes and cook until they are just tender, about 10-12 minutes.
- Sprinkle ground cumin over the sweet potatoes and toss to coat evenly.
- Add the cubed tofu to the skillet and cook until the tofu is heated through and slightly golden, about 5 minutes.
- Season with salt and stir in the chopped coriander leaves.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the mole sauce over the bottom of a 9x13 inch (23x33 cm) baking dish.
- Place a generous spoonful of the sweet potato and tofu filling onto each tortilla, roll it up tightly, and place seam-side down in the baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining mole sauce evenly over the top of the enchiladas, ensuring all are well-covered.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the edges of the tortillas are slightly crispy.
- Garnish with extra chopped coriander leaves.
- Serve hot with a side of rice, beans, or a fresh salad for a complete meal.
With these sweet potato & tofu mole enchiladas, you will have a hearty and flavorful dish that is not only healthy but also aromatic and rich in taste. The combination of coconut oil, spices, and the creamy mole sauce ensures an explosion of flavors that align perfectly with the sweet potatoes and tofu, creating an unforgettable dish. Enjoy your enchiladas with a side of fresh salad for a balanced meal.
Sweet potato & tofu mole enchiladas with coconut oil and spices FAQ:
Bake the enchiladas covered with foil for 20 minutes at 375°F (190°C). After that, remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly and the edges of the tortillas are slightly crispy.
Sweet potatoes should be cooked until they are just tender, which typically takes about 10-12 minutes when diced. Ensure they're soft enough to poke with a fork but not mushy.
Yes, you can substitute the tofu with tempeh for a firmer texture or use a different type of vegetable broth. For a spicier kick, consider adding jalapeños or adjusting the chili powder.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
You can use corn or flour tortillas depending on your preference. Corn tortillas add a traditional flavor, while flour tortillas are softer and easier to roll.
Cooking Tips:
- Ensure your sweet potatoes are evenly cubed for a consistent texture after cooking.
- Press and drain the tofu well to remove excess moisture and allow it to absorb the sauce better.
- Toast the spices lightly before adding them to enhance their flavors.
- If the mole sauce is too thick, thin it out with a bit more vegetable broth or water.
- Warm the tortillas before filling them to make them more pliable and easier to roll.
- Garnish with fresh coriander leaves for added freshness and a burst of color.
Nutrition Facts
8 ServingsCalories 290kcal
Protein 10g
Carbohydrates 40g
Fiber 8g
Sugar 9g
Fat 12g
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