Vegetarian Enchiladas with Mole Sauce

Our first meal when we arrived in the States was Mexican. My cousin picked us up from the airport and whisked us to the best Mexican place I've ever been to (Cafe Con Chocolate). Nick got the pork torta and I got the mole enchiladas. Eating there was pure happiness. They also have (of course) spiced Mexican hot chocolate that is to die for. Did I convince anyone to visit us yet?
I've been making enchiladas a lot lately because my little sister goes crazy for them. The recipe for the mole sauce is from My New Roots and the enchilada recipe is one I've been making forever. The mole sauce recipe makes a lot. I recommend using it right on a roasted sweet potato or any roasted veggies really.

Mole Sauce:
coconut oil
1 medium onion
3 cloves garlic
1- 15 oz can whole, organic tomatoes
2 fresh tomatoes, chopped
1 tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. dried thyme
¼ tsp. ground chipotle
pinch of cayenne, if desired
2 dates
2 Tbsp. raw cacao powder
1 Tbsp. tahini
4 Tbsp. water, divided
1½ Tbsp. lime juice

Directions:
1. In a medium saucepan over medium heat, add oil and onions and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. Add all spices and cook for 1-2 minutes, stirring frequently.
2. Add tomatoes into the pot and cook for 5 minutes.
3. Carefully transfer the tomato mixture to a blender. Then add the pitted dates, cacao powder, tahini, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.

Enchiladas:
10-12 large whole wheat tortillas
1 small red onion, diced
3 cloves garlic, minced
2 green bell peppers, diced
1 small zucchini, diced
1 can black beans, rinsed and drained
2 handfuls fresh baby spinach
1 cup plain Greek yogurt
1 1/2 cups cheddar cheese
1/2 cup mole sauce
lots more cheddar cheese, for the topping

Saute all the veggies over medium heat in a large saucepan until cooked through. Then add the yogurt and beans and stir into the veggies. Add the cheese and mix gently until melted. Add mole sauce and season with salt and pepper.
To assemble: Preheat oven to 375 degrees. Add a couple scoops mole sauce onto the bottom of a 9x13 inch baking dish. Add about 1/4 cup veggie mixture into each shell and roll into a burrito. Stack enchiladas to fill the pan. Pour plenty of mole sauce over the enchiladas and top with plenty of cheese. Bake in the oven 20-25 minutes until the cheese on top is nicely golden brown.
Serve with hot sauce, fresh cilantro, plain yogurt, and guacamole.