Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, enchiladas with black bean mole. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Enchiladas with black bean mole is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Enchiladas with black bean mole is something that I’ve loved my entire life. They are nice and they look wonderful.
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 begin with this particular recipe, we must prepare a few components. You can cook enchiladas with black bean mole using 28 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Enchiladas with black bean mole:
- Make ready Vegetable oil
- Get 1 bay leaf
- Prepare 1 cinnamon stick
- Prepare 1 onion, chopped
- Prepare 1 celery stick, sliced
- Get 1 tsp salt
- Make ready 1 red chilli, chopped
- Prepare 1 tbsp tomato puree
- Take 1 tsp ground cumin
- Take 1 tsp ground coriander
- Make ready 1 tsp chilli powder
- Prepare 1 x400g chopped tomatoes can
- Take 3 x400g black beans cans
- Make ready leaves Fresh coriander
- Make ready Tortilla wraps
- Prepare 1 red onion, sliced
- Prepare 150 g cheddar cheese, grated
- Prepare Mole Sauce
- Get Olive oil
- Prepare 1 tsp minced garlic
- Make ready 1 onion, chopped
- Get 1/2 tsp salt
- Get 1 tsp ground cumin
- Take 1 tsp ground coriander
- Make ready 1 x400g chopped tomatoes can
- Make ready 100 g jalapenos
- Prepare 100 ml water
- Make ready 4 cubes dark chocolate
You'll finish it all with a creamy, smoky tomato sauce and a sprinkling of cheese baked until melty and golden brown. Vegetarian recipe for spinach and black bean enchiladas. Corn tortillas filled with spinach, onions, jalapeño chile, black beans, and melty Monterey You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled.
Instructions to make Enchiladas with black bean mole:
- 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.
- 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.
- 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.
- 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.
- 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.
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! Make enchiladas easy, delicious and vegetarian-friendly by filling them with GOYA® Black Bean Soup! The beans, already seasoned with onions, peppers and extra virgin olive oil, are quickly simmered on the stove to make them thick and extra creamy. Simply scoop them into corn tortillas.
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