Black Bean Enchiladas With Smoked Tofu/Chicken And Mole Verde

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup extra-virgin olive oil

1 cup pumpkin seeds

1 cup finely chopped onion

Sea salt

1 cup vegetable stock or water

1 cup coarsely chopped tomatillos (about 8 ounces)

2 poblano chilies, roasted, peeled, seeded, and chopped

1 large jalapeƱo, roasted, peeled, seeded, and chopped

6 cups sliced romaine or green leaf lettuce

4 cups packed sliced Swiss chard or spinach leaves (about 5 ounces)

3 tablespoons extra-virgin olive oil

2 cups finely chopped onions

1 cup chopped peeled carrots

1 cup chopped celery

15 tablespoons ground cumin

3 garlic cloves, finely chopped

2 tablespoons tomato paste

5 teaspoon sweet Spanish smoked paprika (optional)

3 cups cooked black beans, with 1 cup of the cooking liquid (or two 14-ounce cans black beans, rinsed and drained)

Sea salt or kosher salt and freshly ground black pepper

6 ounces smoked chicken breast, shredded

6 ounces smoked tofu, chopped

8 8-inch flour tortillas

2 cups coarsely shredded smoked cheddar cheese (about 5 ounces)

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