Mole Cabbage Enchiladas with Sweet Potatoes and Black Beans
Transport your tastebuds to Mexico with my Mole Cabbage Enchiladas! You will love this dish, full of sweet potatoes, black beans, digestion-boosting spices and my secret ingredient to make these oh so delicious...cherries! Don't worry, this Mole sauce is super simple to make and brings the decadent tastes of chocolate and chili right to your table.
Phase 3 | Serves 8
Prep time: 25 minutes | Total time: 2 hours, 30 minutes
Ingredients
2 medium sweet potatoes, unpeeled, cubed
16 large green or red cabbage leaves
2 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
4 tablespoons grapeseed oil
2 green bell peppers, coarsely chopped
1 medium white onion, coarsely chopped
5 garlic cloves, cut in half
1 (15-ounce) can black beans, drained and rinsed
1/2 cup coarsely chopped raw almonds
1/4 cup raw cacao powder
2 tablespoons sesame seeds
2 tablespoons raw pumpkin seeds (pepitas)
2 tablespoons smoked paprika
2 tablespoons dried Mexican oregano
2 tablespoons xylitol (optional)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chipotle powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 (14- to 15-ounce) can fire-roasted tomatoes
1/4 cup apple cider vinegar
1/2 cup pitted fresh or thawed frozen black cherries
1 bunch fresh cilantro, leaves coarsely chopped
1 large avocado, cubed
Directions
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil until they are soft, about 10 minutes. Scoop them out with a slotted spoon and set aside. Drop the cabbage leaves into the boiling water and blanch them for 1 minute. Remove them with tongs and put them on a plate. Set aside.
- Put all the dried chiles in a bowl and cover with boiling water (you could ladle out some of the boiling water from the potatoes and cabbage). Let them sit for 10 minutes to soften.
- In a large skillet, heat 2 tablespoons of the grapeseed oil over medium-high. Add the bell peppers and onion. Sauté until soft, about 8 minutes. Add the garlic and Sauté for 2 minutes. Stir in the sweet potato cubes and beans. Transfer the mixture to a bowl and set aside.
- In the same skillet, heat 1 tablespoon of the grapeseed oil over medium heat. Drain the chilies and add the to the skillet, along with the almonds, cacao powder, sesame seeds, pumpkin seeds, paprika, oregano, xylitol (if using), coriander, cumin, cinnamon, chipotle powder, salt, pepper, and cloves. Cook for 5 minutes more, stirring continuously to toast the nuts and seeds and coat everything with the spices. Add the tomatoes and vinegar and stir, scraping up any stuck bits from the bottom of the pan. Stir in the cherries. Remove from the heat and carefully transfer the contents of the pan to a blender. Blend for 5 minutes, or until completely smooth.
- In the same skillet, heat the remaining 1 tablespoon grapeseed oil over medium heat. Return the sauce to the skillet. Bring the sauce to a simmer, then reduce the heat to low and cover the pan. Simmer for 30 to 45 minutes, checking frequently and adding water (1/4 cup at a time) if the sauce starts to look too thick or dry. (It should be the consistency of a smoothie tomato sauce.)
- Preheat the oven to 400 degrees F. Line a baking pan or casserole dish with parchment paper.
- Lay out the cabbage leaves on a work surface. Divide the mixture between the cabbage leaves and roll each one up, tucking in the ends. Put the enchiladas in a casserole or shallow serving dish. Pour the mole sauce over the top, covering all the enchiladas. Bake for 20 minutes. Remove from the oven and garnish with cilantro and avocado. Serve each person two enchiladas.
Transport your tastebuds to Mexico with my Mole Cabbage Enchiladas! You will love this dish, full of sweet potatoes, black beans, digestion-boosting spices and my secret ingredient to make these oh so delicious...cherries! Don't worry, this Mole sauce is super simple to make and brings the decadent tastes of chocolate and chili right to your table.
Phase 3 | Serves 8
Prep time: 25 minutes | Total time: 2 hours, 30 minutes
Ingredients
2 medium sweet potatoes, unpeeled, cubed
16 large green or red cabbage leaves
2 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
4 tablespoons grapeseed oil
2 green bell peppers, coarsely chopped
1 medium white onion, coarsely chopped
5 garlic cloves, cut in half
1 (15-ounce) can black beans, drained and rinsed
1/2 cup coarsely chopped raw almonds
1/4 cup raw cacao powder
2 tablespoons sesame seeds
2 tablespoons raw pumpkin seeds (pepitas)
2 tablespoons smoked paprika
2 tablespoons dried Mexican oregano
2 tablespoons xylitol (optional)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chipotle powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 (14- to 15-ounce) can fire-roasted tomatoes
1/4 cup apple cider vinegar
1/2 cup pitted fresh or thawed frozen black cherries
1 bunch fresh cilantro, leaves coarsely chopped
1 large avocado, cubed
Directions
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil until they are soft, about 10 minutes. Scoop them out with a slotted spoon and set aside. Drop the cabbage leaves into the boiling water and blanch them for 1 minute. Remove them with tongs and put them on a plate. Set aside.
- Put all the dried chiles in a bowl and cover with boiling water (you could ladle out some of the boiling water from the potatoes and cabbage). Let them sit for 10 minutes to soften.
- In a large skillet, heat 2 tablespoons of the grapeseed oil over medium-high. Add the bell peppers and onion. Sauté until soft, about 8 minutes. Add the garlic and Sauté for 2 minutes. Stir in the sweet potato cubes and beans. Transfer the mixture to a bowl and set aside.
- In the same skillet, heat 1 tablespoon of the grapeseed oil over medium heat. Drain the chilies and add the to the skillet, along with the almonds, cacao powder, sesame seeds, pumpkin seeds, paprika, oregano, xylitol (if using), coriander, cumin, cinnamon, chipotle powder, salt, pepper, and cloves. Cook for 5 minutes more, stirring continuously to toast the nuts and seeds and coat everything with the spices. Add the tomatoes and vinegar and stir, scraping up any stuck bits from the bottom of the pan. Stir in the cherries. Remove from the heat and carefully transfer the contents of the pan to a blender. Blend for 5 minutes, or until completely smooth.
- In the same skillet, heat the remaining 1 tablespoon grapeseed oil over medium heat. Return the sauce to the skillet. Bring the sauce to a simmer, then reduce the heat to low and cover the pan. Simmer for 30 to 45 minutes, checking frequently and adding water (1/4 cup at a time) if the sauce starts to look too thick or dry. (It should be the consistency of a smoothie tomato sauce.)
- Preheat the oven to 400 degrees F. Line a baking pan or casserole dish with parchment paper.
- Lay out the cabbage leaves on a work surface. Divide the mixture between the cabbage leaves and roll each one up, tucking in the ends. Put the enchiladas in a casserole or shallow serving dish. Pour the mole sauce over the top, covering all the enchiladas. Bake for 20 minutes. Remove from the oven and garnish with cilantro and avocado. Serve each person two enchiladas.
