Enchilada Pie with Mole Sauce

Name: Enchilada Pie with Mole Sauce
Cuisine: South American and Mexican
Ingredients: 1 teaspoon oil; 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 bay leaves; 1 medium onion, cut in chunks; 8 cloves garlic; 1 ½ stalks celery, chopped; ¼ cup cocoa powder; 1 ½ tablespoons chili powder (ground ancho or other hot peppers); 1 teaspoon cinnamon; 6 dates, pitted; ¾ cup walnuts; 1 can diced tomatoes; ½ of a lemon, peeled (use fruit of lemon, not just juice); 2 cups water; Salt to taste; 1 medium onion, chopped; 1 red bell pepper or poblano pepper, seeds removed and chopped; Vegetable broth or water for sautéing; 3 large garlic cloves, minced; 8 ounces tempeh, diced; 2 cups zucchini, diced; 1 teaspoon dried oregano; ½ teaspoon ground cumin; ½ teaspoon dried thyme; ½ teaspoon salt or to taste; ¼ teaspoon black pepper or to taste; 1 large sweet potato, baked and diced into 1-inch chunks; 1 recipe Mole Sauce; 6 corn tortillas

CategoryHoliday Cooking, Main DishesCuisineSouth American and MexicanDiets#vegan, #vegetarian

High-protein tempeh and sweet potatoes are featured in this flavorful south-of-the-border adaptation. It is made even more delicioso with a chocolate mole sauce. Olé!

Ingredients

Mole Sauce Ingredients

1 teaspoon oil

1 tablespoon cumin seeds

2 teaspoons coriander seeds

2 bay leaves

1 medium onion, cut in chunks

8 cloves garlic

1 ½ stalks celery, chopped

¼ cup cocoa powder

1 ½ tablespoons chili powder (ground ancho or other hot peppers)

1 teaspoon cinnamon

6 dates, pitted

¾ cup walnuts

1 can diced tomatoes

½ of a lemon, peeled (use fruit of lemon, not just juice)

2 cups water

Salt to taste

Enchilada Ingredients

1 medium onion, chopped

1 red bell pepper or poblano pepper, seeds removed and chopped

Vegetable broth or water for sautéing

3 large garlic cloves, minced

8 ounces tempeh, diced

2 cups zucchini, diced

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon dried thyme

½ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

1 large sweet potato, baked and diced into 1-inch chunks

1 recipe Mole Sauce

6 corn tortillas

Sesame seeds, toasted (optional)

Garnish

Avocado

Instructions

Mole Sauce Instructions

In a hot stock pot, place the oil, cumin, and coriander. Sauté until seeds begin to sputter. Add bay leaves and sauté for one minute.

Add remaining ingredients. Simmer on low for 1-2 hours.

Cool sauce. Remove bay leaves and place sauce in a blender. Process until smooth, adding more water only if necessary to make a thick sauce.

Enchilada Pie Instructions

Preheat oven to 375°F.

Place onion and bell pepper in a hot dry non-stick pan. Sauté for 2 minutes, adding 1 tablespoon of water or vegetable broth as needed to prevent sticking.

Stir in garlic, tempeh, zucchini, and dry spices. Cook over low heat for 20 minutes.

Remove the pan from the heat and add the diced sweet potato.

Place some mole sauce in a 9”x13” baking dish, enough to cover the bottom of the dish.

Place the tortillas on the bottom and sides of the baking dish, cutting and overlapping as needed.

Place all of the filling on top of the tortillas.

Cover with the mole sauce.

Cover the dish with parchment paper and then foil.

Bake for 20 minutes or until well heated.

Sprinkle with toasted sesame seeds and serve with avocado, if desired.

Share this recipe

Other Recipes

Greek Vegan Spanakopita

Super Special BBQ Sauce

Scrumptious Vegan Granola

Pea & Mint Soup

Tahini Squash Soup

Ranch Dressing or Dip

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

Mole Sauce Ingredients

1 teaspoon oil

1 tablespoon cumin seeds

2 teaspoons coriander seeds

2 bay leaves

1 medium onion, cut in chunks

8 cloves garlic

1 ½ stalks celery, chopped

¼ cup cocoa powder

1 ½ tablespoons chili powder (ground ancho or other hot peppers)

1 teaspoon cinnamon

6 dates, pitted

¾ cup walnuts

1 can diced tomatoes

½ of a lemon, peeled (use fruit of lemon, not just juice)

2 cups water

Salt to taste

Enchilada Ingredients

1 medium onion, chopped

1 red bell pepper or poblano pepper, seeds removed and chopped

Vegetable broth or water for sautéing

3 large garlic cloves, minced

8 ounces tempeh, diced

2 cups zucchini, diced

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon dried thyme

½ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

1 large sweet potato, baked and diced into 1-inch chunks

1 recipe Mole Sauce

6 corn tortillas

Sesame seeds, toasted (optional)

Garnish

Avocado

Directions

Mole Sauce Instructions

In a hot stock pot, place the oil, cumin, and coriander. Sauté until seeds begin to sputter. Add bay leaves and sauté for one minute.

Add remaining ingredients. Simmer on low for 1-2 hours.

Cool sauce. Remove bay leaves and place sauce in a blender. Process until smooth, adding more water only if necessary to make a thick sauce.

Enchilada Pie Instructions

Preheat oven to 375°F.

Place onion and bell pepper in a hot dry non-stick pan. Sauté for 2 minutes, adding 1 tablespoon of water or vegetable broth as needed to prevent sticking.

Stir in garlic, tempeh, zucchini, and dry spices. Cook over low heat for 20 minutes.

Remove the pan from the heat and add the diced sweet potato.

Place some mole sauce in a 9”x13” baking dish, enough to cover the bottom of the dish.

Place the tortillas on the bottom and sides of the baking dish, cutting and overlapping as needed.

Place all of the filling on top of the tortillas.

Cover with the mole sauce.

Cover the dish with parchment paper and then foil.

Bake for 20 minutes or until well heated.

Sprinkle with toasted sesame seeds and serve with avocado, if desired.

Enchilada Pie with Mole Sauce

Ingredients Directions

Enchilada Pie with Mole Sauce