1 tablespoon olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 (10 oz) can red enchilada sauce
1 chipotle pepper + 1 teaspoon adobo sauce
2.5 oz 60% dark chocolate, broken into pieces
1 cup vegetable stock
2 tablespoons Justin's Cinnamon Almond Butter
1 tablespoon fresh oregano
8 corn tortillas
8 ounces Mexican blend cheese, shredded
1 can black beans, drained and rinsed
1 cup spinach leaves
plain Greek yogurt (optional)
- Preheat oven 350ºF
- In a medium sauce pan, heat the oil over medium-high heat. Add the onions and sauté for 3 minutes. Add the garlic and sauté 1 minute. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate.
- Add the stock, almond butter, cinnamon and oregano. Salt and pepper to season, then let simmer 10 minutes. Transfer to a blender or use an immersion blender to puree the sauce until smooth, about 30 seconds. Pour 1/2 cup of the sauce in the bottom of an 9" x 13" baking dish.
- In a large bowl, mis together black beans, spinach and cheese. Fill each tortilla with 1/4 cup bean mixture, roll, and place them seam-side down in the pan. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.
- Garnish with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.