Stacked enchiladas loaded with veggies in mole chichilo, topped with an escarole salad and served over black refried beans
Fun Facts: Mole Chichilo is one of the seven famous moles of Oaxaca and is also often called black chichilo. It gets its signature black color from the dark chiles that are utilized, and for the tortillas that are more burnt than usual. There are a few legends about the origin of mole, with some saying that it comes from a group of nuns in Puebla who were in such a rush to create something for the archbishop that they threw random ingredients into a pot to simmer. However, mole predates the Spanish invasion of Mexico, and so mole is probably a variation of an Aztec dish – Totolmolli! This dish from The Vegan Taste is a great source of protein, folate, thiamin, B vitamins, zinc, magnesium, and more!
Reheating Instructions: Warm in a covered pan over medium heat for 3 to 4 minutes.
“So amazing! Spot on. So many fresh veggies & a flavorful sauce. ” – Melinda Ca. from Scottsdale
“The best meal this week. Rich and dark, the explosions of flavor were amazing as well as the varied textures of ingredients. This is one I’d eat every week!” – Patrick Co. from Glendale