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!
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.
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.