Portobello Mole Enchiladas

Ingredients

• 2 onions (reserve a few slices for garnish)
• 2 lbs portobello mushrooms, gills removed
• 1 tsp salt (or to taste; optional)
• 4 Tbsp olive oil, divided
• 4 cloves garlic, minced
• 5 Tbsp cocoa powder
• 2 Tbsp Piquant Post Mexican Mole spice mix
• 6 Tbsp tomato paste
• 4 cups vegetable stock
• 1/2 cup almond butter (peanut butter is OK)
• 2 Tbsp sugar (optional)
• 1/2 tsp black pepper (optional)
• 12 small (4”) corn tortillas
• 1/4 cup sour cream or yogurt (greek or coconut)
• tomatoes, cilantro & lime wedges for garnish (optional)