The word Mole comes from the Aztec word "Molli," meaning concoction, stew or sauce. Mole is a Mexican chocolate sauce.  The most famous "Mole Poblano" is a special complex dish carefully woven together using organic dried chiles, nuts, seeds, vegetables, spices and chocolate (preferably ground, toasted cacao beans, but Mexican chocolate, is acceptable).

Mole sauce is poured on enchiladas and can be heated up in a microwave.

INGREDIENTS (All Organic):

2 cups cooked pinto beans
12 corn tortillas
6 teaspoons olive oil
1 1/2 cups grated low-fat sharp white cheddar cheese
3/4 cup pine nuts

Organic Sauce:
2 1/2 tablespoons Mexican chili powder
5 1/2 cups water
3 garlic cloves, pressed or finely minced
2 tablespoons unsweetened cocoa powder
5 tablespoons brown rice flour
2 teaspoon honey
2 teaspoons cinnamon
1/2 teaspoon ground clove
1/2 teaspoon cumin
salt to taste

1. Simmer 5 cups water, chili powder, and garlic for 1/2 hour in an uncovered saucepan, whisking occasionally. Mix cocoa powder, brown rice flour, cinnamon, clove, and cumin with 1/2 cup water. Pour mixture into simmering chili sauce. Continue whisking slowly while sauce bubbles and thickens for 15 minutes. Turn heat to very low, and continue to whisk occasionally until texture is smooth and shiny, adding a little water if needed. 2. In a heavy frying pan, lightly crisp-fry the tortillas, one at a time, in 1/2 teaspoon hot olive oil. After quickly turning the tortilla over in the oil with a spatula to coat both sides, cook both sides approximately one minute per side over medium heat. Set them on a plate with a paper towel after cooking to drain excess oil and cool. 3. Preheat oven to 350F. In a 9-inch by 12-inch by 3-inch casserole dish, ladle and spread 3 large cooking-spoonfuls of sauce into the bottom of the casserole dish. Place 2 tortillas on top of sauce. Using a slotted spoon, drain most of the juice from the cooked beans and spread a spoonful of beans on each tortilla. Sprinkle 1/4 of the grated cheese on top of the bean layer. Top each tortilla layer with a large spoonful of sauce. Repeat layers of tortillas, beans, cheese and sauce until tortillas are used up. Spread remaining sauce over top layer. Sprinkle pine nuts on top. 4. Bake about 15 minutes, until cheese melts and sauce is bubbly. Allow to cool 5 minutes before serving. Serves 6.