Enchiladas with black bean mole
Enchiladas with black bean mole

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, enchiladas with black bean mole. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Enchiladas with black bean mole is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Enchiladas with black bean mole is something that I’ve loved my entire life. They are nice and they look fantastic.

These hearty vegan Black Bean and Avocado Enchiladas are stuffed with fresh ingredients and drenched in a homemade sauce for big flavor in I've been eating these Black Bean and Avocado Enchiladas for lunch all week and the fact that I only have one serving left almost makes me want to. Cut the remaining lime half into wedges. Serve black bean and squash enchiladas on large plates and top with sliced scallion and lime wedges.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook enchiladas with black bean mole using 28 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Enchiladas with black bean mole:
  1. Take Vegetable oil
  2. Make ready 1 bay leaf
  3. Take 1 cinnamon stick
  4. Prepare 1 onion, chopped
  5. Prepare 1 celery stick, sliced
  6. Make ready 1 tsp salt
  7. Take 1 red chilli, chopped
  8. Get 1 tbsp tomato puree
  9. Take 1 tsp ground cumin
  10. Take 1 tsp ground coriander
  11. Make ready 1 tsp chilli powder
  12. Get 1 x400g chopped tomatoes can
  13. Take 3 x400g black beans cans
  14. Get leaves Fresh coriander
  15. Make ready Tortilla wraps
  16. Make ready 1 red onion, sliced
  17. Get 150 g cheddar cheese, grated
  18. Get Mole Sauce
  19. Prepare Olive oil
  20. Get 1 tsp minced garlic
  21. Make ready 1 onion, chopped
  22. Get 1/2 tsp salt
  23. Make ready 1 tsp ground cumin
  24. Take 1 tsp ground coriander
  25. Make ready 1 x400g chopped tomatoes can
  26. Make ready 100 g jalapenos
  27. Make ready 100 ml water
  28. Make ready 4 cubes dark chocolate

Corn tortillas filled with spinach, onions, jalape??o chile, black beans, and melty Monterey You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalape??o chile, black beans and lots of melty cheese, rolled. Black Bean Enchiladas recipe: In Mexico, the undisputed national sauce is mole, an intoxicating blend of chocolate, chiles, garlic, onions and nuts and so much more. Don't let the simple look of this recipe fool you; your family will think you slaved over these delicious enchiladas all afternoon!

Instructions to make Enchiladas with black bean mole:
  1. Heat oil in pot then add bay leaf, cinnamon stick and warm. Then add onion, celery and salt and cook till it softens and browns.
  2. Add red chilli, tomato puree, cumin, coriander, and chilli powder and cook for a few minutes. Then add tomatoes and beans and cook for 20 minutes until mixture is dry. Take off heat then remove bay leaf and cinnamon stick and stir in chopped coriander.
  3. To make the sauce, put out, garlic, onion, salt, cumin, coriander, tomatoes, jalapenos and water into a pan and cook for 10 minutes on medium heat for everything to soften. Take off heat and stir in chocolate straight away to melt. Puree everything in a blender.
  4. Preheat oven to 200 degrees Celcius. Start assembling by putting a little of the mole sauce into the base of an oven dish. Take a tortilla wrap and place some of the black bean chilli in the centre, in a line, then roll up and place in the dish. Repeat with the rest of the tortillas.
  5. When all the enchiladas are in the dish, cover with the rest of the mole sauce and srpinkle on top the sliced red onion and grated cheese. Bake in the oven for 30 minutes.

Mexican Food Recipes New Recipes Mole Sauce Mexican Chicken Chicken Enchiladas Freezer Meals Black Beans Mole. Beef Enchiladas - Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time! Allow the black bean mixture to cool slightly before trying to roll the enchiladas. I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite!

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