andystarr (andystarr) wrote in vegancooking,

Mole Enchiladas Three Ways

I was inspired by the mole enchiladas at Rancho's in San Diego. For their fillings they have one with beans, another with tofu and another with just avocado. Since my grandmother gave us a squash last week, we decided to do a filling using that instead of the avocado (which isn't very good anyway, just in case you go there) and just used canned vegetarian refried beans.

Mole Sauce (adapted from Vegan Brunch)
2 tbsp olive oil
1/2 large onion, diced (use the other quarters for the other fillings)
3 garlic cloves, minced
~7 teaspoons chili powder (I never really measure)
~3-4 teaspoons dried oregano
~2 teaspoons ground cinnamon
~1 teaspoon nutmeg
~2 teaspoons paprika
1 14 oz can of diced tomatoes
3 cups vegetable broth (more than the recipe calls for because I was making a lot of enchiladas!)
3 tbsp natural peanut butter
1/3 cup raisins
1 tbsp sesame seeds
1/2 cup chopped almonds
1/2 cup semi sweet chocolate chips

1. Saute onions in olive oil in a soup pot over medium heat for about 5 minutes or until translucent. Add garlic and spices and saute for another minute.
2. Add tomatoes and broth and bring to a boil. Add raisins and peanut butter. Simmer for 15 minutes.
3. Grind almonds and sesame seeds in a food processor. Once the sauce is cooked, slowly pour it into the food processor with the almond mixture and puree until smooth.
4. Transfer sauce back to the pot and put on stove over low heat. Add the chocolate and stir until it melts. Cook for another 10 minutes.

Squash Filling
1 acorn squash or  something similar (I used a small winter squash), diced
1/4 large onion, diced
2 cloves garlic, minced
~1 teaspoon cayenne pepper
~1 teaspoon paprika
~1 teaspoon cumin
~1 teaspoon chili powder

1. Saute squash in olive oil in a pan over medium heat for about 5 minutes. Add onions then garlic.
2. Add all the spices and reduce heat to low. You may want to add a little bit of water to deglaze the pan. Cook for about 10 minutes until the squash becomes soft.

Southwestern Tofu Corn Filling
3/4 package of firm tofu, drained and pressed (I had leftovers from last week)
1/4 large onion, diced
1 small can "Southwestern Corn" (It's basically corn niblets, red peppers, onions and black beans)
1 really small can green chiles
1/4 cup nutritional yeast

1. Saute onion in olive oil over medium heat until it becomes translucent.
2. In a small bowl, squish the tofu with your fingers until you get something resembling ricotta cheese. Add the nutritional yeast, salt and pepper and mix with a spoon.
3. Add tofu mixture to onions and cook for about 5 minutes.
4. Drain corn and add to the pan along with the chiles. Cook for another 5 minutes.

Enchiladas Assembly
1. Soften corn tortillas by wetting  some paper towels, putting the tortillas (about 4-5 at a time) in between the paper towels then setting it all on a plate and putting another plate on top. Heat in microwave for about 45 seconds.
2. Fill one tortilla at a time with choice filling, about 2 tablespoons, roll and set in a baking dish. Repeat until full. We had enough sauce and fillings for about 20 enchiladas and we still had leftover fillings and sauce.
3. Ladle sauce over the enchiladas until completely covered.
4. Bake at 350 F for about 15-20 minutes. Cool. Enjoy with guacamole, salsa or "sour cream".'

Hmm, for some reason LJ won't let me post the other pics. As soon I figure this out I will post some more. Sorry!
Tags: condiments-sauces, ethnic food-mexican, tofu, vegetables-corn, vegetables-squash
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