The ever-popular enchilada is even more enticing with the addition of chocolate! Part of the fun here is taking something you love and improving the healthiness and taste at the same time. Depending on what you use to fill it, this can be quite an exciting and healthful dish. Vegetables and vegetable-based fats replace the saturated animal fats from the cheese and meat that are often found in enchiladas. Tortillas other than corn may also be used for this, of course!
12 to 14 corn tortillas
2 cups (475 ml) water (or enough to cover the tortillas)
1/4 cup (60 ml) lime juice
3 to 4 cups (750 g to 1 kg) One-Hour Mole (page 50) or enchilada sauce, divided
1 cup (150 g) crumbled firm tofu
1 cup (30 g) chopped spinach
1/2 cup (80 g) diced onion
1/4 cup (35 g) cornmeal
1/2 teaspoon chili powder
2 minced garlic cloves
1/2 teaspoon salt (or to taste)
1 tablespoon (15 ml) olive oil
1 teaspoon dried crushed oregano
2 teaspoons cider vinegar
1/4 cup (24 g) raw cacao powder
1/4 cup (4 g) chopped fresh cilantro
1/4 teaspoon black pepper
1/2 cup (50 g) chopped toasted almonds, (68 g) pine nuts, or other fun nut
HOW TO COOK CHOCOLATE DINNER ENCHILADAS
Preheat the oven to 375°F (190°C, gas mark 5).
In a large, shallow bowl or baking dish, soak the tortillas in the water and lime juice for 2 to 3 minutes. Drain and shake the tortillas before using (this makes them less likely to crack). Return to the bowl or dish and spread them out a little, though it’s okay if they overlap.
Spoon 1/2 cup (125 g) of the sauce into the bottom of a greased 9- × 13-inch (23 × 33 cm) baking or casserole dish. Mix together the tofu through the nuts and season to taste. Divide evenly among the tortillas, roll each one up, and place in the dish on top of the sauce. Pour the rest of the sauce over the top. Bake for 40 minutes.
VARIATIONS: Instead of the tofu, try using 1 cup (70 g) mushrooms, (99 g) cooked eggplant, (205 g) squash, (136 g) sweet potato, (225 g) potato, or try a combo!
Yield: 6 serving
