1 tablespoon  olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

1 tablespoon tomato paste

1 (10 oz) can red enchilada sauce

1 chipotle pepper + 1 teaspoon adobo sauce 

2.5 oz 60% dark chocolate, broken into pieces

1 cup vegetable stock

2 tablespoons Justin's Cinnamon Almond Butter 

1 tablespoon fresh oregano

8 corn tortillas 

8 ounces Mexican blend cheese, shredded

1 can black beans, drained and rinsed

1 cup spinach leaves

cubed avocado

lime wedges

fresh cilantro

plain Greek yogurt (optional)

Cooking Instructions

  1. Preheat oven 350ºF
  2. In a medium sauce pan, heat the oil over medium-high heat. Add the onions and sauté for 3 minutes. Add the garlic and sauté 1 minute. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate. 
  3. Add the stock, almond butter, cinnamon and oregano. Salt and pepper to season, then let simmer 10 minutes. Transfer to a blender or use an immersion blender to puree the sauce until smooth, about 30 seconds. Pour 1/2 cup of the sauce in the bottom of an 9" x 13" baking dish.
  4. In a large bowl, mis together black beans, spinach and cheese. Fill each tortilla with 1/4 cup bean mixture, roll, and place them seam-side down in the pan. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.
  5. Garnish  with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.