I made these last night and they were incredible! These are as close to macrobiotic as mole enchiladas can be. 
I left out chili powder to make it macro, but feel free to add some if you aren’t avoiding nightshades. The Daiya vegan cheese sprinkled on top is optionally if you are not eating processed food or you’re watching your weight, but it’s pretty heavenly with the cheese!
Ingredients
- 1 cup of white beans, soaked 4-6 hours
- Filtered water
- 1 inch piece of kombu
- 1 garnet yam, small cubes
- Pinch of sea salt
- 1 teaspoon cumin
- 2 zucchinis, matchsticks
- 1 box of mushrooms, sliced
- 12 corn tortillas
- Daiya cheese (optional)
- 3 cups filtered water
- 2 inch piece of kombu
- 1 dried shiitake mushroom
- 1/2 cup pumpkin seeds, washed
- 1/2 cup pecans, washed
- 5 tablespoons cocoa powder
- 3 teaspoons arrowroot
- 1 cup raisins
- 1 teaspoon agave
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 dashes cinnamon
- 2 dashes nutmeg
- Dash black pepper, to taste
- 1 teaspoon sea salt, to taste
Preparation
Boil the kombu and shiitake for 10 minutes to make a broth. Pull out shiitakes and combine the broth with the rest of Mole Sauce ingredients in a blender until well combined and creamy.
To cook the beans use a pressure cooker and cook according to the manual’s directions with the kombu. White beans that have been soaked usually take about 11 minutes. While beans are cooking, heat skillet with oil and saute yam with a pinch of salt until just tender. Add cumin and zucchini and saute for another 5 minutes. Cover with lid while cooking and add a touch of water if the veggies start to stick. Add mushrooms and cook for another 3 minutes. Strain beans and stir into veggie mix.
Preheat oven to 350 degrees F. Toast tortillas lightly in a skillet. Place a small amount of filling and wrap tortilla like an enchilada. Place in a lightly oiled Pyrex dish and continue with the rest of the filling and tortillas, laying them side by side. Pour Mole Sauce over the top coating well. Sprinkle Daiya cheese on top if using and bake for 20 minutes. Serve immediately.
http://theblissfulchef.com/2010/01/macro-mole-enchiladas/
Tuesday, February 9, 2010 - 7:07 am
This sounds and looks scrumptious
I like that you offer options and explain the reasoning behind the options. You are just awesome. Thanks for this. Cheers 
Saturday, June 26, 2010 - 12:19 pm
Sure!! I try to be as helpful as possible!
Tuesday, October 25, 2011 - 12:43 am
Wow, a pressure cooker cooks beans in 11 minutes? Sure beans sitting around all Sunday afternoon!
What brand/kind pressure cooker do you recommend?
Tuesday, October 25, 2011 - 4:42 am
My favorite is Fagor, which is a mid-range very user friendly pc. You can get it on Amazon. It’s one of my favorite tools in my kitchen!
Tuesday, November 13, 2012 - 3:49 am
[...] able to make it myself at home. I recently stumbled across a delicious-sounding, nearly macrobiotic recipe on The Blissful Chef that seemed totally easy, and was made up of ingredients I already had in my [...]