Here’s an untraditional Mexican-inspired dish that’s healthy, spicy, and full of flavor. These Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa are a delicious way to highlight the versatility of plant-based ingredients.

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I’m a big fan of the Food Network show “Chopped,” though I usually skip the meat-based entries. I was thrilled when Isa Chandra from Post Punk Kitchen announced an online vegan version of the contest. The challenge required an entrée that could be prepared in about 40 minutes and had to include black-eyed peas, mint, blackberries, and bittersweet chocolate.

At first I imagined a dessert using those elements, but that wouldn’t satisfy the entrée requirement. After a moment of thinking and trying to envision bittersweet chocolate in a savory context, mole sauce came to mind. From there the recipe came together: a smoky chipotle-ancho mole poured over black-eyed pea enchiladas, finished with a bright mango, blackberry and mint salsa.

The whole process took me closer to 50 minutes because I photographed and wrote the recipe as I cooked, but the actual cooking is straightforward and manageable. The dish is untraditional but deeply flavorful—spicy, slightly sweet, and rich. For the best experience, combine a bit of each component in every bite so you get the mole, the black-eyed pea and mushroom filling, and the mango-mint salsa together.

Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa

Untraditional Mexican-inspired enchiladas made with black-eyed peas, mushrooms, and a smoky mole sauce, finished with a fresh mango, blackberry and mint salsa. A vibrant, plant-forward entrée that balances heat, richness and bright fruit.

Ingredients

2 tsp coconut oil
1 cup white onion, diced
1 1/2 cup vegetable broth
1/4 cup blackberries
2 tbsp canned chipotle peppers
2 tbsp ancho chili powder
1/3 cup bittersweet chocolate chips (about 65% cacao)
2 tbsp roasted almonds
2 cloves garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp coconut oil (for filling)
1/2 cup white onion, diced (for filling)
3 cups button mushrooms, sliced
1 can black-eyed peas, rinsed thoroughly
1 tsp ground cumin (for filling)
1/2 tsp smoked paprika (for filling)
1/4 tsp ancho chili powder (for filling)
Pinch of cayenne
Salt to taste
4 large leaves of Swiss chard (or collard greens)
2/3 cup mango, diced
1/4 cup blackberries, diced (for salsa)
1 tbsp packed fresh mint, finely diced

Instructions

Warm one medium and one large pan over medium heat. Add 2 tsp coconut oil to the large pan and 1 tsp to the smaller pan.
Saute 1 1/2 cups diced white onion in the large pan until translucent. In the smaller pan, saute 1/2 cup diced white onion until it begins to clear.
Transfer the contents of the large pan to a blender. Add vegetable broth, 1/4 cup blackberries, chipotle peppers, 2 tbsp ancho chili powder, bittersweet chocolate, roasted almonds, garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cinnamon. Puree until smooth; small bits of chocolate are okay.
Return the mole mixture to the large pan and simmer over low-medium heat for about 15 minutes, stirring occasionally to prevent sticking.
In the smaller pan, add the sliced mushrooms, black-eyed peas, 1 tsp cumin, 1/2 tsp ancho chili powder, and a pinch of cayenne. Saute until the mushrooms shrink to about half their original size, then season with salt to taste.
Prepare the Swiss chard leaves by cutting out the central rib so they are easy to roll.
Mix the diced mango, 1/4 cup diced blackberries, and the chopped fresh mint in a small bowl to make the salsa. Set aside.
Remove the mole sauce from the heat and let it cool for 5–10 minutes so it thickens slightly.
Spoon about 1/2 to 2/3 cup of the mushroom and black-eyed pea mixture into each chard leaf, roll it up, and place it seam-side down on a plate (two per serving). Pour 1/2 cup or more of the mole sauce over the “enchiladas,” then top with a few spoonfuls of the mango-mint salsa. Serve warm and enjoy.

Nutrition Information:

Serving Size:

1 serving

Amount Per Serving:
Unsaturated Fat: Varies

Did you make this recipe?

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So, what do you think? What dishes would you have created with those ingredients?

I can’t wait for the next challenge (if there is one)! 🙂