Quick & Easy Mole Cauliflower Enchiladas with Roasted Garlic Cashew Cream (Vegan, Gluten Free)

Tbaxter

Tracey Salley

subheading: Super Quick Mole Sauce:

1 tablespoon coconut oil

1 onion, chopped

5 cloves garlic, chopped

1 can fire-roasted tomatoes, drained (can sub non fire roasted)

2 tablespoon chili powder

1 teaspoon cumin

½ teaspoon cinnamon

2 cups vegetable broth

2 tablespoons raw cacao

1 tablespoons toasted sesame seeds

3 tablespoons almond or cashew butter

¼ teaspoon salt

subheading: Roasted Garlic Cashew Cream:

⅓ cup raw cashews, soaked for 2 to 3 hours

1 clove garlic, roasted

½ cup water

¼ teaspoon salt

High heat oil of choice, to drizzle

subheading: Chipotle Chocolate Cauliflower Rice:

5 cups riced cauliflower, from about 1 small cauliflower (to rice cauliflower, simply cut it shred it with a cheese grater or chunk it and put it through your food processor with the grater blade)

2 tablespoon avocado oil

1 teaspoon salt

2 teaspoons cacao powder

¾ teaspoon cinnamon

½ teaspoon chipotle powder

subheading: To Assemble:

1 can black beans, drained and rinsed

8 small corn tortillas

Chopped green onions and cilantro, for garnish

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