A couple of weeks ago I picked up this box of prepared mole sauce in addition to the regular paste that I buy. It was vegan and I thought it might be good for some future lazy food. Well, the future lazy food is now the past lazy food and finally I’m getting around to posting it. It’s rare that I actually make up a recipe. I usually let other people slave away at testing recipes to see what works. But with this, there’s really nothing to go wrong. It’d lend itself to all kinds of vegetables, for example right now I’m thinking some potatoes would be nice, of course beans could always be tossed in, whatever fake meat you have, or none at all. See what I’m saying? Anyway, here’s what I did this time. I’m sure that’ll change in the future…
Enchilada Stack Mole
• 1 tablespoon olive oil
• 1 med. onion, chopped
• 1 med. green bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup chicken style seitan, chopped
• 1 med. yellow summer squash, chopped
• ½ cup frozen corn
• 1 box prepared mole sauce, pint size
• 8 corn tortillas
• ½-1 cup grated soy cheese
Spray a medium casserole pan with cooking spray. Preheat oven to 350 degrees F.
Heat oil in a large sauté pan. Once warm, toss in the onion and bell pepper. Sauté until onion starts to soften, about 2-3 minutes. Add garlic and seitan. Sauté for another minute or two. Add squash and corn, sauté another few minutes until onion is translucent and squash is softened. Season with salt & pepper and remove from heat.
Spread a small amount of the prepared mole sauce on bottom of casserole. Lay down two corn tortillas. Spoon 1/3 of the vegetable mixture on top of the tortillas, spread a spoon or two of mole sauce on top of that. Now do the same with two more layers ending up with two tortillas on top. Pour remaining mole sauce all over the top completely coating the tortillas. Sprinkle top with cheese. Bake about 25-30 minutes or until cheese is melted. If necessary, broil for a minute or so to melt cheese.