Tomatillo Salsa
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:
- Heat oil in large pan on medium heat, adding cumin when oil is hot
- After cumin starts to crackle in oil (5 seconds or so) add onion and cook until slightly transparent (3-5 minutes)
- Add black beans and veggies and stir mixture until hot, then turn off heat and set aside (add salt to taste)
- Add mole and broth to separate sauté pan and bring to boil, mixing occasionally, then turn off heat
- Heat up tortillas on stove or in microwave
- 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
- Place each completed enchilada in a greased 9×9 inch square pan
- Once the pan is filled with enchiladas, add remaining mole mix on top
- Cook in oven at 350 degrees for 10-15 minutes
- Let cool and top with sour cream when serving
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