Super Quick Mole Sauce

1. In a medium pot over medium heat, melt coconut oil. Add onion and sauté until translucent. Add spices and cook for one more minute, or until spices are fragrant, then add tomato paste, tomatoes, and vegetable broth. Bring to simmer. Add cacao, almond butter and garlic. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat. When the sauce is cooled, blend until smooth, adding more vegetable broth if you need to thin the texture. Set aside.

Roasted Garlic Cashew Cream

1. Preheat oven to 375 degrees. Cut top off garlic and drizzle with a bit of high heat oil of choice (I like avocado and coconut), then wrap tightly in parchment paper or foil. Place in oven with a baking pan beneath to catch any drips and roast for about an hour, or until you can easily squeeze it with your (oven mitt covered hands). Unwrap, and set aside to cool. Drain cashews and squeeze garlic into blender. Blend with remaining ingredients until you have a smooth and creamy sauce. Set aside.

Chipotle Chocolate Cauliflower Rice

1. Preheat oven to 400 degrees. Toss all ingredients together until rice is well coated. Lay in a single layer on parchment paper, spreading as much as possible. Roast for 20 – 30 minutes, or until golden brown at edges, stirring once halfway through.

To Assemble

1. Preheat oven to 375 degrees. Stir black beans with cauliflower rice. Spread a thin layer of enchilada sauce over the bottom of a glass baking tray. Heat up a small frying pan over medium, then heat each tortilla for about a minute on each side, or until soft, then fill will cauliflower bean mixture and roll tightly, placing seam-side down in pan. Keep going until the pan is filled. Cover generously with enchilada sauce. You can put these in the fridge at this point; covered tightly they’ll keep for 2 – 3 days. Bake for 20 – 30 minutes, or until enchiladas are beginning to brown at edges. Remove from oven and drizzle with cashew sauce, then top with green onions and cilantro and serve.