(Serves 12)
Black Bean Mole Enchilada Filling:

2 cups cooked black beans with ½ cup liquid
½ onion, sliced thinly
¼ teaspoon smoked salt (or sea salt)
2 tablespoons vegetarian mole
1 cup chopped oyster mushrooms
2 teaspoons oil
Water

Chili Pecan Enchilada Sauce:

½ cup pecans, ground into flour
¼ teaspoon salt
¾ teaspoon cumin
¾ cup mild New Mexico chili powder
1 tablespoon masa harina (or wheat flour or rice flour)
½ onion, diced finely
2 garlic cloves, crushed
½ cup chopped cilantro
1 teaspoon oil
1½ cups fire roasted tomatoes (or 4 whole fire roasted tomatoes)
1 chipotle in adobo sauce
2 teaspoons adobo sauce
Water

Served with:
12 corn tortillas
Pepitas (for garnish)