Sweet Potato and Tofu Enchiladas with Mole Sauce recipes

Name: Sweet Potato and Tofu Enchiladas with Mole Sauce recipes
Ingredients: 2 tablespoon coconut oil; 2 medium onions, chopped; 2 cloves garlic, minced; 1/4 cup chili powder; 2 tablespoons brown sugar; 3/4 teaspoon ground cinnamon; 1/4 teaspoon chipotle chili powder; 1/8 teaspoon ground cloves; 1 (15.5-ounce) can diced tomatoes; 3 tablespoons cocoa powder; 3 tablespoons natural creamy peanut butter; 2 cups vegetable broth; 2 large sweet potatoes, baked or microwaved until tender; 1 tablespoon coconut oil; 1 clove garlic, minced; 1 1/2 teaspoons ground cumin; 1 (12-ounce) package of extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into 1/2-inch cubes; 1/2 teaspoon salt; 1/4 cup chopped cilantro, plus additional for garnish; 16 corn tortillas, warmed; 1 cup shredded Monterey jack cheese or crumbled queso fresco