0 from 3 votes
Tofu Enchiladas with Sweet Potato in Mole Sauce
Most vegetarian enchiladas use either beans or cheese in the filling, but this recipe uses tofu and sweet potatoes instead. .
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 377 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Mole Sauce
- 2 tbsp coconut oil
- 2 medium onions chopped
- 2 cloves garlic minced
- ¼ cup chili powder
- 2 tbsp brown sugar
- ¾ tsp ground cinnamon
- ¼ tsp chili powder
- ⅛ tsp ground cloves
- 1 15.5 oz can diced tomatoes
- 3 tbsp cocoa powder
- 3 tbsp natural creamy peanut butter
- 2 cups vegetable broth
Enchiladas
- 2 large sweet potatoes baked or microwaved until tender
- 1 tbsp coconut oil
- 1 clove garlic minced
- 1 ½ tsp ground cumin
- 1 12 oz package extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into ½-inch cubes
- ½ tsp salt
- ¼ cup cilantro chopped, plus additional for garnish
- 16 corn tortillas warmed
- 1 cup Monterey jack cheese shredded, or crumbled queso fresco
Instructions
Make the sauce:
- Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
- 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.
Cup of Yum
Make the enchiladas:
- Preheat oven to 350°F.
- Heat the coconut oil in a medium skillet over medium-high heat. Add 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.
- Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
- Ladle enough mole sauce into the bottom of a greased 9x13 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 and cheese.
- Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
13mg
(4%)
Sodium
695mg
(29%)
Potassium
647mg
(18%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
10501IU
(210%)
Vitamin C
4mg
(4%)
Calcium
226mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 695mg | 29% |
| Potassium | 647mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 10501IU | 210% |
| Vitamin C | 4mg | 4% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.