Vegetable Enchiladas with Cinnamon Almond Butter Mole in a white bowl with an avocado on top of cilantro on a wood background

Vegetable Enchiladas with Cinnamon Almond Butter Mole

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It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.

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SERVING SIZE:

4

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PREP TIME:

10 minutes

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COOK TIME:

50 minutes

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TOTAL TIME:

1 hour

INGREDIENTS

2 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 tablespoon Olive Oil
½ cup Onion, chopped
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (10 ounces) can Red Enchilada Sauce
1 Chipotle Pepper
1 teaspoon Adobo Sauce
2 ½ ounces 60% Dark Chocolate, broken into pieces
1 cup Vegetable Stock
1 tablespoon Fresh Oregano
8 Corn Tortillas
8 ounces Mexican Blend Cheese, shredded
1 can Black Beans, drained and rinsed
1 cup Spinach Leaves

For Garnish:
Cubed Avocado
Lime Wedges
Fresh Cilantro
Plain Greek Yogurt (optional)

DIRECTIONS

1. Preheat the oven 350°F.

2. In a medium saucepan, heat the oil over medium-high heat.

3. Add the onions and sauté for 3 minutes.

4. Add the garlic and sauté for 1 minute.

5. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate.

6. Add the stock, JUSTIN’S® Cinnamon Almond Butter, cinnamon, and oregano.

7. Salt and pepper to season, then let simmer for 10 minutes.

8. Transfer to a blender or use an immersion blender to puree the sauce until smooth, for about 30 seconds.

9. Pour ½ cup of the sauce in the bottom of an 9 x 13-inch baking dish.

10. In a large bowl, mix together the black beans, spinach, and cheese.

11. Fill each tortilla with ¼ cup of bean mixture, roll, and place them seam-side down in the pan.

12. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.

13. Garnish with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.

This Recipe Serves 4

INGREDIENTS

2 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 tablespoon Olive Oil
½ cup Onion, chopped
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (10 ounces) can Red Enchilada Sauce
1 Chipotle Pepper
1 teaspoon Adobo Sauce
2 ½ ounces 60% Dark Chocolate, broken into pieces
1 cup Vegetable Stock
1 tablespoon Fresh Oregano
8 Corn Tortillas
8 ounces Mexican Blend Cheese, shredded
1 can Black Beans, drained and rinsed
1 cup Spinach Leaves

For Garnish:
Cubed Avocado
Lime Wedges
Fresh Cilantro
Plain Greek Yogurt (optional)

DIRECTIONS

1. Preheat the oven 350°F.

2. In a medium saucepan, heat the oil over medium-high heat.

3. Add the onions and sauté for 3 minutes.

4. Add the garlic and sauté for 1 minute.

5. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate.

6. Add the stock, JUSTIN’S® Cinnamon Almond Butter, cinnamon, and oregano.

7. Salt and pepper to season, then let simmer for 10 minutes.

8. Transfer to a blender or use an immersion blender to puree the sauce until smooth, for about 30 seconds.

9. Pour ½ cup of the sauce in the bottom of an 9 x 13-inch baking dish.

10. In a large bowl, mix together the black beans, spinach, and cheese.

11. Fill each tortilla with ¼ cup of bean mixture, roll, and place them seam-side down in the pan.

12. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.

13. Garnish with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.

This Recipe Serves 4

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