Here’s an untraditional Mexican dish that is healthy and full of spice and flavor! Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa, are a great way to showcase all that plants can do.

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I’ll admit, I’m a huge fan of the show “Chopped” on Food Network; although I obviously don’t care for the meat. But, I was totally ecstatic when I found out that Isa Chandra of Post Punk Kitchen made an announcement that they’d be hosting an online, vegan version! The dish needed to take around 40 minutes to make, be an entrée and include black-eyed peas, mint, blackberries, and bittersweet chocolate.

My first thought, wow, I could make a stellar dessert with those ingredients! But, of course that’s not an entrée so it won’t work. Upon thinking for a couple more minutes, and really concentrating on using the bittersweet chocolate in a savory way, I thought of mole sauce. Soon everything fell into place, I’d do a spicy chipotle ancho mole sauce over black-eyed pea enchiladas, with a sweet salsa made with mango, blackberries and mint.

I’ll admit, this took closer to 50 minutes, but I’d say that with taking pictures and writing down the recipe you could probably cut me just a little slack. What I ended up with was a great, healthy (untraditional) Mexican dish with intense spice and flavor. If you recreate this at home, make sure to get every part combined in each bite, because it is most exquisite that way. Keep in mind that the directions are written exactly as I made the dish, so it may seem like intense multi-tasking, but in reality is very easy.

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Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa

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Here's an untraditional Mexican dish that is healthy and full of spice and flavor! Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa, are a great way to showcase all that plants can do.

Ingredients

• 2 tsp . Coconut Oil
• 1 Cup White Onion, Diced
• 1 1/2 Cup Vegetable Broth
• 1/4 Cup Blackberries
• 2 Tbsp . Canned Chipotle Peppers
• 2 Tbsp . Ancho Chili Powder
• 1/3 Cup Bittersweet Chocolate Chips, mine were 65%
• 2 Tbsp . Roasted Almonds
• 2 Cloves Garlic
• 1 tsp . Ground Cumin
• 1/2 tsp . Salt
• 1/2 tsp . Smoked Paprika
• 1/4 tsp . Ground Cinnamon
• 1 tsp . Coconut Oil
• 1/2 Cup White Onion, Diced
• 3 Cups Button Mushrooms, Sliced
• 1 Can Black Eyed Peas, Rinsed Thoroughly
• 1 tsp . Ground Cumin
• 1/2 tsp . Smoked Paprika
• 1/4 tsp . Ancho Chili Powder
• Pinch of Cayenne
• Salt to taste
• 4 Leaves Large of Swiss Chard
• 2/3 Cup Mango, Diced
• 1/4 Cup Blackberries, Diced
• 1 Tbsp . Packed Fresh Mint, Finely Diced

Instructions

1. Get one medium and one large pan warm over medium heat, once they reach temperature, melt 2 tsp. of Coconut Oil in the larger one, and 1 tsp. in the other.
2. In the large pan saute 1 1/2 cups of white onion, in the smaller pan saute 1/2 cup of White Onion, until they start to clear.
3. Once clear, take the larger pan's contents and place them in a blender. Add in vegetable broth, 1/4 cup blackberries, chipotle peppers, 2 tbsp. Ancho Chili Powder, bittersweet chocolate, roasted almonds, garlic, 1 tsp. ground cumin, salt, 1/2 tsp. smoked paprika, and cinnamon. Puree until completely smooth, though little chunks of chocolate are okay.
4. Return mole sauce mixture to the large pan and simmer on low-medium heat for 15 minutes, stirring occasionally.
5. In the smaller pan, add the sliced mushrooms, black-eyed peas, 1 tsp. cumin, 1/2 tsp. ancho chili powder, and a pinch of cayenne. Saute together until the mushrooms reduce to nearly half of their size and add salt to taste.
6. Prep the large leaves of Swiss Chard by cutting out the large rib in the center, so that you can easily roll them up.
7. Mix the mango, 1/4 cup blackberries and fresh mint together in a small bowl and set aside.
8. Take the mole sauce pan off of the heat and let it cool for 5-10 minutes.
9. Take roughly 1/2-2/3 Cup of mushroom mixture and place it into a chard leaf. Roll it up and set it on its loose end, put two on each plate. Pour 1/2 cup or more of the mole sauce on top of the "enchiladas" then top it off with a few spoonfuls of mango salsa. Enjoy!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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So, what do you think? What are some of the dishes that you would have come up with?

I can’t wait until the next one (if there is one)! 🙂