Roasted Mushroom Mole Enchiladas

Name: Roasted Mushroom Mole Enchiladas
Ingredients: 1 large yellow onion, halved lengthwise; 1 ½ pounds mixed fresh mushrooms, quartered (about 6 cups); ¼ cup plus 2 tablespoons olive oil, divided; 1 ½ teaspoons kosher salt, divided; 1 clove garlic, finely chopped; 1 ¼ teaspoons chili powder; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 3 tablespoons unsweetened cocoa powder; 3 tablespoons tomato paste; 2 cups vegetable stock; ¼ cup unsweetened almond butter; 1 tablespoon sugar; ¼ teaspoon freshly ground black pepper; 8 6-inch corn tortillas, warmed; Chopped roasted pumpkin seeds (pepitas), for serving