By Debbwl on December 12, 2009
Photo by Chef PotPie
Photo by Chef PotPie
"Was wanting a vegetarian mole enchilada and this is what I came up with."
Serving Size: 1 (250 g)
Servings Per Recipe: 4
"You have a real winner here, Deb! I love mole sauce, and it went perfectly with the sweet potato and black bean combo. I roasted the sweet potato with some olive oil and the cumin and chili powder. I omitted the salt (personal preference). We really enjoyed it. Thanks for sharing!"
"So I planned to make mole sauce but it just didn't happen - so I just used my favorite red enchilada sauce (from a recipe here on Zaar). That said, DO NOT use red sauce with this recipe - it does not work well. I actually only cooked half the recipe (in 4 tortillas) and then froze the other half to use another time - and next time I will certainly make it with your mole :) The filling is wonderful and creamy and was an excellent way to use up some roast sweet potatoes that I had leftover from dinner the other night. Thanks for posting!"
"Whoever would have thought? Sweet potatoes, black beans, chilies. I wouldn't have, but we LOVED this recipe. These flavors and that of the mole all combined to make a heavenly dish! Made for ZWT 7 - Shady Ladies. But I will make this again!"
"As much as I enjoy corn, I don't usually work with corn tortillas, but in this recipe I did & followed the ingredients right on down! Your enchiladas are outstanding, & I really enjoyed the sweet potatoes used! This is certainly a recipe I'll be making again! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits Tag]"
"Mole and corn tortillas are a match made in heaven. I think our mole was very hot though, since I halved the chilies and this was still pretty spicy. Next time I will try a different brand and/or eliminate the green chilies. Even though these were delicious, the filling did get a little lost in it, but I don't know if that was the mole or the spice doing the overpowering. Nonfat sour cream went really well as a topping. These are definitely recommended!"
"We enjoyed this recipe quite a bit. I was unsure about the sweet potatoes in it, but the flavors are wonderful and warm and rich. I used recipe #35659 for the mole sauce. We added lettuce and a little sour cream on top when served. The coolness of the lettuce was a nice contrast to the warmth in the enchiladas. Thank you for this recipe, not only delicious, but great on our tight budget too."