Bean & Cheese Enchiladas with Mole Sauce

Source: Vegetarian Times (slightly modified by Aimee)
Makes 8 servings

1 TB vegetable oil
1 cup chopped onion
1 tsp minced garlic
8 oz. diced tomatoes
2 ½ TB chili powder
1 TB brown sugar
½ tsp cinnamon
1 ½ TB cocoa powder
1 ½ TB peanut butter
2 cups water
eight 8-inch flour tortillas
2 cups shredded cheddar
3-4 cups refried beans
1 cup chopped veggies, optional

1. Make sauce: heat oil in large pot over medium heat. Add onions & garlic; saute 3-5 minutes. Stir in tomatoes, chili powder, sugar, cinnamon & cocoa; simmer 5 minutes more. Stir in peanut butter, & 2 cups water. Bring to a slow boil, reduce heat, & simmer15 minutes, stirring occasionally.
2. Make enchiladas: Preheat oven to 350. Spread a little sauce into the bottom of a 13 x 9 inch baking dish. Place some beans & 2 TB cheese in center of each tortilla, roll up, & place seam side down in dish. (If using veggies, use only 3 cups beans total & 2 TB veggies per burrito)
3. Pour sauce over the tops & sprinkle with remaining cheese. Cover & bake about 20 minutes.