Valentine's Day Simple Mole-Inspired Enchilada Dinner


Want to give your love (or your galentines) a dinner they’ll always remember, but don’t want to deal with overpriced meals at overcrowded restaurants? Plus, want to make sure that your Valentine’s plans are as sustainable as can be? We’ve got you covered.

But first let me ask, what is the most traditional Valentine’s Day treat? Chocolate! And how can we possibly take the most cliché Valentine’s gift and make it original? The answer is simple, by making mole. Mole is a traditional Mexican sauce that combines chiles, spices, tomatoes, and of course, chocolate to create an earthy, rich sauce that can be used on literally anything.

Our mole-inspired enchiladas are completely meat, nut, and dairy free and they can even be made gluten free by using gluten-free tortillas instead of corn ones! Inside the enchiladas are mashed smoky sweet potatoes and zingy black beans, giving you tons of delicious texture and flavor with every bite.

To top everything off, swap out store-bought candies or desserts and make some spiced-wine poached pears we’ve included the recipe for that below too!



The Enchiladas

  • 1 cup cooked black beans

    (if you have dry ones boil them in water for an hour until they’re tender. Don’t forget to add spices like bayleaf, garlic, and salt)

  • 1 large sweet potato - chopped

    (We kept the peels on these but feel free to peel them if you’d prefer)

  • 1 jalapeño (more or less depending on spice level)

  • ½ onion - chopped into small pieces

  • Juice from 1 lime

  • ¼ tsp smoked paprika

  • 5 corn tortillas

  • Toasted sesame seeds (for garnish)

  • Avocado (for garnish)

  • Cilantro (for garnish)

The Sauce

  • ½ tsp vegetable oil (or any neutral oil)

  • ½ yellow onion - chopped

  • 1 clove of garlic - chopped

  • ½ tsp pepper

  • ½ tsp salt

  • ½ tsp smoked paprika

  • ½ tsp cinnamon

  • ¼ tsp anise seeds

  • ½ cup tomato purée

  • ½ cup veggie stock

  • 3 tbsp semi-sweet chocolate

  • ½ tsp unsweetened cocoa powder

  • ½ tsp oregano

Spiced Wine-Poached Pears

  • 2 medium pears - make sure they’re soft and ripe but not squishy

  • 1 cinnamon stick

  • 2 cups wine

  • 3 tbsp honey (or any other sweetener like agave)

  • ¼ cup orange juice

  • 3 slices of ginger (optional)

  • 4 whole cloves


  1. Preheat oven to 350º. While you wait for the oven to heat up, boil your sweet potatoes until soft.

  2. Combine beans with onions, jalapeño, lime juice, and a pinch of salt. Toss to coat everything and set aside.

  3. Drain sweet potatoes and mash with a fork. Add pinch of salt and smoked paprika. Set aside.

  4. Make Mole.

Make the Mole:

  1. In a medium saucepan heat up oil over medium heat. Add garlic and onion and cook until soft and translucent 3-4 minutes. Add spices and stir for about 1 minute. Add broth, tomato puree, and chocolate chips.

  2. Reduce heat to low and simmer for about 10 minutes. The sauce should thicken and darken. Transfer to a blender or use an immersion blender to purée your sauce. Set aside.

Assemble the Enchiladas:

  1. Spread a thin layer of mole at the bottom of a 9x13 baking dish

  2. Spread one layer of sweet potato and then one layer of beans in the middle of the tortilla and roll. Put your enchilada seam-side down in the baking dish and continue with the rest of the tortillas, placing them side by side until they all fit snugly into your baking dish.

  3. Cover enchiladas with mole sauce, leave about ½ cup to cover enchiladas once they come out the oven. Place in the oven until the sauce is bubbling and the tortillas crisp up a bit on the edges--about 20-30 minutes.

  4. Top enchiladas with sesame seeds, cilantro, avocado, and any other toppings your heart desires (Mexican crema, Cotjia cheese, cashew cream, cabbage…)! Serve warm.

Spiced Wine-Poached Pears:

  1. Peel your pears and cut a thin piece off the bottom so pears can stand. Be careful not to take off the stem.

  2. In a medium saucepan place all ingredients except pears and bring to a boil.

  3. One boiling, reduce heat to a simmer and lay your pears in the sauce. Cover.

  4. Turn pears over every few minutes so all sides become colored. Simmer for 10-15 minutes or until pears are easily pierced with a fork.

  5. Remove pears and set aside.

  6. Increase heat and boil wine sauce until it has been reduced by half. Drizzle sauce over pears and serve.

Loved the chocolate sauce? Let us know what you think about the recipe in the comments below!