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

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

50 minutes

Icon of clock in maroon red lines

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

Great Summer Recipes
Bowl filled with Almond Butter Churro Puppy Chow atop marble countertop with decorative paper underneath

My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!

Turkey Kale and Brussels Salad with Almond Butter Tahini Dressing in a white bowl with dressing sauce poured from above

The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.

Peanut Miso Veggie Stiry Fry with chopsticks on a marbled plate and dipping sauce on a marbled countertop

This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.

Almond Butter French Toast stacked on a round plate with a brass fork on the side, with a glaze poured from the top

Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!

 

Blue Lagoon Smoothie Bowl (close up) in a white bowl with a silver spoon with white cloth underneath

Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.

Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!

ULTIMATE PEANUT BUTTER CUP COOKIES

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!