Chocolate Mole Burritos

Chocolate Mole Burritos
Prep time
Total time
Serves: 2-4
  • 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
  • 1 lime, sliced
  • chopped cilantro
  • chopped green onion
  • salsa
  • guacamole
  • nutritional yeast
  • hot sauce
  1. Preheat oven to 375°F.
  2. 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.
  3. Cook quinoa at this time if you need to do that.
  4. 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.
  5. 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.
  6. While mixture is heating, warm tortillas in a frying pan.
  7. Once everything is warm, stuff tortillas with mole mixture and quinoa roll up and top with extra mixture and toppings.


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