Chocolate Mole Burritos
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Burritos:
- 6 tortillas (try brown rice ones)
- 2 sweet potatoes
- 2 cups of quinoa, cooked
- 1 (14oz) can black beans
Mole Sauce:
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- ½ small white onion, diced
- ½ red bell pepper, diced
- 1½ Tbsp. chili powder
- 1 Tbsp. cumin
- 1 dash cayenne
- 1 dash crushed red pepper
- ½ Tbsp. cinnamon
- 2 Tbsp. cacao powder
- ½ cup water
- 1 Tbsp. carob powder
- 1 (14oz) can tomatoes w/ chilies
- 1 dash of salt
Toppings:
- 1 lime, sliced
- chopped cilantro
- chopped green onion
- salsa
- guacamole
- nutritional yeast
- hot sauce
Instructions
- Preheat oven to 375°F.
- Chop sweet potatoes into cubes. Place sweet potatoes on a baking sheet lined with parchment paper (or lightly oiled baking sheet) and bake for 35 minutes.
- Cook quinoa at this time if you need to do that.
- While sweet potatoes bake, make mole sauce by placing all ingredients in a blender and blend until smooth. Taste and adjust seasoning to your liking.
- Next chop topping and set aside. Once sweet potatoes are cooked, place sweet potatoes, beans and mole sauce in a large pot, mix well and heat over medium.
- While mixture is heating, warm tortillas in a frying pan.
- Once everything is warm, stuff tortillas with mole mixture and quinoa roll up and top with extra mixture and toppings.
