8 Servings 60 min Cook
3 Tbsp Coconut Oil
2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1/4 Cup Chili Powder
2 Tbsp Brown Sugar
3/4 Tsp Cinnamon
0 Tsp Cloves
2 Cup Tomatoes
3 Tbsp Cocoa
3 Tbsp Peanut Butter
2 Cup Vegetable Broth
2 Sweetpotato, 5" long Sweet Potato
1 1/2 Tsp, ground Cumin
12 Oz Tofu
1/2 Tsp Salt
1 Cup Fresh Cilantro
16 Tortilla Tortillas
Make the sauce: Heat 2/3 of the coconut oil in large stockpot over medium heat.
Add the chopped onions and cook about 12 minutes, or until lightly browned.
Add 2/3 of the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
Add the tomatoes, cocoa powder, peanut butter and vegetable broth.
Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
Preheat oven to 350ºF.
Prepare the enchiladas: Heat the remaining coconut oil in a medium skillet over medium-high heat.
Add the rest of the garlic and cumin and cook 30 seconds, stirring constantly.
Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally.
Season with salt.
Carefully pierce the potatoes with a fork and microwave for 7-10 minutes, or until soft.
Carefully scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them.
Fold in the cilantro and tofu.
Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely.
Divide sweet potato mixture into tortillas and place opening-side down into baking dish.
Top with the remaining mole sauce.
Bake for 20 minutes, or until the enchiladas are heated through.
Garnish with additional cilantro leaves, if desired.