Chocolate bunnies, chocolate eggs, chocolate kisses-who else has an abundance of chocolate just looking to be the superstar in a recipe? Everyone in the house will be happy to have chocolate enchiladas for dinner with this sweet potato and tofu recipe for Meatless Monday. You’ll be amazed how the kids (and adults) gobble these up before you can say hippity hop!
But first a bit about Earth Day and a shout out to Meatless Monday. This week I hope everyone’s focus will be on Earth Day and the environment. I wish Earth Day would turn into every day, but baby steps people right!
Earth Day turns 47 years old this year and now more than ever we need to join our efforts to achieve the UnitedNations’ 2015 Climate Change Conference (COP21) goal: to limit the increase in emissions by 2050 to less than two percent. But even with successful changes from energy and transportation sectors, this goal cannot be met—unless everyone also decreases meat consumption.
Nearly 15% of global Greenhouse Gas (GHG) emissions are due to production of meat, dairy, and eggs. In many countries, meat consumption is an indicator of wealth; consequently, as incomes rise, the intake of meat and dairy is also rising across the globe.
That’s why there’s no better time to join the Meatless Monday movement. These global climate changes – from Alaska’s melting ice glaciers to rising sea levels threatening the islands of Kiribati, India – continue to be in the headlines. And a major contributor to many of these ecological harms is meat consumption, which is projected to double by 2050, as more developing countries adopt a Western meat-centric diet and the overall world population rises.
Tofu and Sweet Potato Enchiladas with Molé Sauce – Serves 4
- 2 tablespoon coconut oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon chipotle chili powder
- 1/8 teaspoon ground cloves
- 1 (15.5-ounce) can diced tomatoes
- 3 tablespoons melted chocolate –
- 3 tablespoons natural creamy peanut butter
- 1 cups vegetable broth
- 1 large sweet potatoes, baked or microwaved until tender
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 (12-ounce) package of extra firm tofu, pressed for 30 minutes You can also buy pressed tofu and eliminate this step), drained and cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro, plus additional for garnish
- 8 corn tortillas, warmed
- 1 cup crumbled quest fresco (you can substitute cheddar or Monterey jack)
- Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
- Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Cool slightly and the transfer to a blender and blend until smooth. Set aside.
- Preheat oven to 350ºF.
- Heat the coconut oil in a medium skillet over medium-high heat. Add the garlic and cumin and cook 30 seconds, stirring constantly. Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
- Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
- Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
- Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.
Pin Me ♥ Chocolate Enchiladas for Meatless Monday
And if you’d like chocolate for breakfast let me introduce you to Nudo Italian, your pancakes will never be the same.