Black Bean Mole Enchiladas

Ingredients:

• 1 tablespoon vegetable oil
• ½ tablespoon cumin
• 1 medium onion, chopped
• ½ cup finely chopped veggies
• 1 ½ cup black beans
• 1 cup pre-made, ready-to-serve mole
• ½ cup vegetable broth
• 12-18 corn tortillas
• Salt optional
• Sour cream optional

Instuctions:

1. Heat oil in large pan on medium heat, adding cumin when oil is hot
2. After cumin starts to crackle in oil (5 seconds or so) add onion and cook until slightly transparent (3-5 minutes)
3. Add black beans and veggies and stir mixture until hot, then turn off heat and set aside (add salt to taste)
4. Add mole and broth to separate sauté pan and bring to boil, mixing occasionally, then turn off heat
5. Heat up tortillas on stove or in microwave
6. Carefully dip one corn tortilla at a time in mole sauce, set on plate, add 1-2 spoons of black bean filling and roll up
7. Place each completed enchilada in a greased 9×9 inch square pan
8. Once the pan is filled with enchiladas, add remaining mole mix on top
9. Cook in oven at 350 degrees for 10-15 minutes
10. Let cool and top with sour cream when serving