Mole Enchiladas with Kale and Squash
I hope you had a great Valentines Day! Mine was nice and low-key and perfect.
Because I love my students, I bought them some treats. And ate waaaay too many of them myself. (That, on top of the cupcakes a couple of students brought meant I was completely over-sugared all day long).
Mike, Ellie and I went for an awesome 5ish mile run after work (which went surprisingly well considering the sugar overload from the preceding several hours). Ellie kind of started to freak out in the stroller, which meant the last mile was a LOT faster than we planned on!
Back at home, I gave Mike a homemade card, which has kind of become a tradition. I have the card-making skills of a 9-year-old boy, but he appreciates the thought.
In case you didn’t completely overdose on chocolate yesterday, here’s a chance to sneak some more into your dinner! I haven’t made mole sauce in years because I thought it was too labor intensive. It turns out it’s really not that bad, especially if you make it the day or two before you plan on using it (it keeps really well in the fridge, and then you just need to thin it with a little broth).
If you get all your ingredients ready to go before you start cooking, it goes pretty fast, and then you have a whole bunch of absolutely delicious sauce to make enchiladas with, or drizzle over roasted squash, or dip chips in… there are so many options!
- 2 corn tortillas, torn into pieces
- 1/3 cups sliced almonds
- 1 tbsp sesame seeds
- 1 1/2 tbsp chili powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 3 tbsp oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 2 cups vegetable broth
- 2 tbsp creamy peanut butter
- 1 ounce unsweetened chocolate, chopped
- 1-2 tbsp cane sugar
- about 15 corn tortillas
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 head curly kale, ribs removed and coarsely chopped
- 2 cups cooked pinto beans, drained
- about 2 cups butternut squash cubes (about 1/2 a large squash), roasted or steamed until tender
- chopped cilantro for sprinkling on top
- To make the sauce, toast the tortilla strips in a toaster oven until crisp, then let cool.
- Heat the almonds and sesame seeds in a small frying pan until just golden and fragrant. Let cool
- Put the tortilla pieces in a mini food processor with the almonds and sesame seeds and pulse a few times. Add the chili powder, cinnamon, allspice, and cumin, and continue to pulse until very finely ground.
- Heat the oil in a saucepan over medium heat and add the garlic and onion. Cook, stirring, until softened, about 5 minutes.
- Mix the peanut butter with about a tablespoon of hot water, stirring until smooth. Add to the onions along with the broth. Stir in the tortilla and spice mixture and bring to a boil. Lower the heat and simmer for about 10 minutes.
- Stir the chocolate and sugar in, and add salt and more sugar as needed.
- Puree with an immersion blender. Thin if necessary with a little hot water (it should be the same consistency as regular enchilada sauce.
- To assemble the enchiladas, heat the oil in a skillet and add the onions and garlic. Cook for about 3 minutes, then add the kale and continue cooking until it is soft. Add a pinch or two of salt.
- Stir in the squash and pinto beans and heat through.
- Heat the tortillas in a dry frying pan or on a sheet pan in the oven until pliable.
- Roll each tortilla around some of the kale mixture and drizzle the sauce over the top. Serve immediately, sprinkled with fresh cilantro.
(adapted from Veganomicon)