Black Bean and Sweet Potato Enchilada
Author: 
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
For the Molé Sauce Ingredients:
  • 4 tomatoes, roasted till dark
  • ½ cup coconut oil
  • 1 onion
  • 2 bell peppers
  • 5 dried chilis, seeded
  • 10 cloves garlic
  • ¼ cup sesame seeds
  • ½ cup hazelnuts
  • ½ Tablespoon cumin
  • 1 Tablespoon coriander
  • 4 Tablespoons smoked paprika
  • ½ Tablespoon dried chipotle powder
  • ½ teaspoon cloves
  • 7 dates
  • ¼ cup apple cider vinegar
  • ⅛ cup oregano
  • ½ cup chocolate powder
  • ⅛ cup agave
  • ½ qt vegetable stock
  • salt and pepper to taste
To assemble enchiladas:
  • 1 head green or red cabbage
  • 2 medium sweet potatoes
  • 1 small onion
  • 1 cup cooked black beans
  • 1 poblano pepper
  • 3 cloves garlic, minced
  • 1 small bunch cilantro
  • 1 bunch green onion
  • salt and pepper to taste
Instructions
For the Mole
  1. Roast tomatoes at 400 degrees uncovered 15 minutes or until caramelized.
  2. In a saucepan, heat a few tablespoons of the coconut oil and saute chopped onions, bell peppers, and garlic until everything is caramelized, but not burnt.
  3. Add dried chili, hazelnuts and sesame seeds and cook for about a minute until toasted.
  4. Add spices and dates and cook briefly until spices are caramelized.
  5. De-glaze pan with veg stock, apple cider vinegar and agave. Simmer sauce for about 1 hour until somewhat reduced.
  6. Finally add chocolate powder and blend everything until smooth. Set aside until you are ready to assemble enchiladas.
To assemble Enchiladas:
  1. Bake sweet potatoes in the oven uncovered for about 30 minutes until tender. Allow to cool and peel off the outer skin.
  2. Roughly mash the cooked sweet potato with a fork and fold in black beans.
  3. In a few tablespoons of oil, saute the chili, garlic and onion until nicely browned. Fold into sweet potato and bean mixture, followed by the fresh herbs. Set aside.
  4. Clean the head of cabbage and carefully remove large outer leaves, taking care to not tear them.
  5. Bring a few quarts of water to boil in a sauce pan and blanch the cabbage leaves for a few minutes in the water to soften them.
  6. Using the cabbage leaves like a burrito, stuff each one with a few tablespoons to ½ cup sweet potato black bean mixture.
  7. Cover with molé sauce and bake in the oven for 15-20 minutes at 350 degrees. Remove and garnish with avocado.
Recipe by Plant Craft at https://www.rachelcarr.com/black-bean-sweet-potato-enchilada/