Mexican Night! Burritos filled with mashed sweet potato, black beans and kale - topped with mole sauce

Burritos filled with mashed sweet potato, black beans and kale - topped with mole sauce.

Side of Mexican rice, chips and guacamole.

(Mexican rice is just brown rice mixed with 1 can diced tomatoes, garlic, cumin and corn)

Mole Sauce - combines chocolate and spice to make a tasty, smoky sauce

*The original recipe called for 1 c. almond butter but I scaled it to 4 TBSP and it still turned out great with less fat!

1/2 white or yellow onion finely chopped (I used my Ninja)
4-6 cloves garlic finely diced

Saute for 5 minutes the onion, garlic, 1 tbsp unsweetened cocoa powder, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground black pepper (add some cayenne if you want to make spicier, I left it out so Ben could have some too)

Add 4 TBSP smooth almond butter until blended with seasonings.

Add1 can diced tomatoes

2 cups broth or water, some salt, and 1 slice of soft bread
Simmer

Once all is combined and heated through, put sauce in blender (I have Vita-Mix) and puree until smooth

Pour sauce over burritos and bake in oven for 20 minutes (reserve remaining sauce to pour over burritos before serving)