Macro Mole Enchiladas | Blissful and Fit
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Macro Mole Enchiladas

I made these last night and they were incredible! These are as close to macrobiotic as mole enchiladas can be. 🙂 I left out chili powder to make it macro, but feel free to add some if you aren’t avoiding nightshades. The Daiya vegan cheese sprinkled on top is optionally if you are not eating processed food or you’re watching your weight, but it’s pretty heavenly with the cheese!

Macro Mole Enchiladas

Filling:
1 cup of white beans soaked 4-6 hours
Filtered water
1 inch piece of kombu
1 garnet yam small cubes
Pinch of sea salt
1 teaspoon cumin
2 zucchinis matchsticks
1 box of mushrooms sliced
12 corn tortillas
Daiya cheese (optional)

Mole Sauce:
3 cups filtered water
2 inch piece of kombu
1 dried shiitake mushroom
1/2 cup pumpkin seeds washed
1/2 cup pecans washed
5 tablespoons cocoa powder
3 teaspoons arrowroot
1 cup raisins
1 teaspoon agave
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons coriander
2 dashes cinnamon
2 dashes nutmeg
Dash black pepper, to taste
1 teaspoon sea salt, to taste

Directions:
Boil the kombu and shiitake for 10 minutes to make a broth. Pull out shiitakes and combine the broth with the rest of Mole Sauce ingredients in a blender until well combined and creamy.

To cook the beans use a pressure cooker and cook according to the manual directions with the kombu. White beans that have been soaked usually take about 11 minutes. While beans are cooking heat skillet with oil and saute yam with a pinch of salt until just tender. Add cumin and zucchini and saute for another 5 minutes. Cover with lid while cooking and add a touch of water if the veggies start to stick. Add mushrooms and cook for another 3 minutes. Strain beans and stir into veggie mix.

Preheat oven to 350 degrees F. Toast tortillas lightly in a skillet. Place a small amount of filling and wrap tortilla like an enchilada. Place in a lightly oiled Pyrex dish and continue with the rest of the filling and tortillas laying them side by side. Pour Mole Sauce over the top coating well. Sprinkle Daiya cheese on top if using and bake for 20 minutes. Serve immediately.

 

Posted in Lunch/Dinner Ideas, Recipes, Sauces on 01/23/2010 01:53 pm
 

6 Comments

  1. This sounds and looks scrumptious 🙂 I like that you offer options and explain the reasoning behind the options. You are just awesome. Thanks for this. Cheers 🙂

    Reply

  2. Wow, a pressure cooker cooks beans in 11 minutes?  Sure beans sitting around all Sunday afternoon!

    What brand/kind pressure cooker do you recommend?

    Reply

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