Veggie Mole Wraps

Veggie Mole Wraps

Prep Time 45 minutes
Cook Time 10 minutes
Servings 5

Ingredients
  

Mole Sauce

  • 1/2 cup Pumpkin Seeds unsalted
  • 1/2 cup Peanuts unsalted
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 1 Green Chilies (125ml) drained and seeded
  • 1 Chipotle in Adobe Sauce
  • 1 tsp Cinnamon
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1/2 tsp Kosher Salt
  • 2 tbsp Maple Syrup
  • 1 tsp Cocoa Powder
  • 1/2 cup Vegetable Broth

Quesadillas

  • 10 7-inch Whole Wheat Wraps
  • 3 cups Mozzarella Cheese grated
  • 8 oz Tempeh or favourite Plant-Based Meat cooked
  • 1 cup Fresh Corn cooked
  • 1/2 cup Cilantro
  • 1/4 cup Sour Cream
  • 1/2 Lime juiced
  • 1/4 cup Vegetable Oil

Instructions
 

  • Place the pumpkin seeds and peanuts on a baking sheet and bake at 350F until toasted and golden, about 10 mins. Cool slightly.
  • Heat 2 tbsp of oil in a pan. Add the onion and garlic and saute until softened.
  • Put the colled, toasted seeds, nuts, onions, and garlic in a food processor and pulse until combined.
  • Add canned chiles, chipotle in adobe, cinnamon, chili powder, cumin, salt, maple syrup, cocoa powder, and vegetable stock: process until smooth, scraping down the side of the bowl once.
  • Pour the mixture into a heavy-bottomed pot. Bring to a boil and down to a simmer for 5 mins. Let mixture cool off before assembling quesadillas.
  • Assemble the quesadillas by putting some cheese, cooked tempeh, corn, cilantro, and about 2 tbsp of the mole sauce on half a tortillas. Place the other half on top and stack on a platter.
  • Heat the grill to medium, brush the quesadillas with vegetable oil, and grill until cheese is melted and you have golden brown grill marks.
  • Mis together the sour cream and lime juice.
  • Garnish with fresh cilantro and serve with the dip
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