Preheat oven to 400 degrees Fahrenheit.

In a large pot, bring 6 cups of water to a boil. De-stem, and de-seed the chiles, and place in a heatproof bowl. Pour the boiling water over the chiles, and let sit for 15 minutes to soften and re-constitute the chiles.

While the chiles are soaking, break up the tempeh into bite-sized chunks. Toss with olive oil, salt, and pepper. Place on a pan, and bake in the oven for 10 minutes, until golden brown. Remove from oven and allow to cool slightly.

While the tempeh bakes, make the mole sauce. If you want to skip making it, you can absolutely buy it already made at the grocery store. Heat a pot over medium heat, and add the olive oil. When the oil starts to shimmer, add in the onion. Cook for 3 minutes, until softened, then add the garlic, and cook 1 minute more. Add in the dates, oregano, cumin, fennel, allspice, salt, and pepper, and cook until fragrant, about 1 minute. Add in the tomato paste and cocoa powder mixing well, then add the vegetable broth slowly, while whisking to avoid a clumpy sauce. Turn heat to high, add in lemon juice, and bring to a simmer, about 5 minutes. Remove from heat, and put the sauce and drained chiles carefully into a blender, as it will be very hot. Add the tortilla, and carefully blend until very smooth, using a towel over the lid of the blender to protect yourself

To make the enchiladas, spray the tortillas with a bit of oil, then wrap in a wet paper towel, and microwave for one minute. This helps soften the tortillas and make them more pliable so they don’t crack when you roll them. It’s also better and faster than traditional frying.

Remove from oven and allow to cool slightly before packing your meal prep containers. Place two enchiladas in each, and serve with black beans and shredded romaine and tomato salad.