Vegetarian Enchiladas – Made in Mexico
- Jar of chocolate mole sauce
- Tin of black beans
- Tin of pickled jalapeno chillies
- Tin of serranos chillies
- Pack of ten corn tortillas
All but one of the products gave good results. The corn tortillas were smaller than I was expecting, but were nice and soft when warmed and had really good texture and flavour. The tin of pickled jalapenos was really interesting. Not only were they much hotter than I was expecting but contained pieces of pickled carrots and onions too. The black turtle beans were very welcome as they are a particular favourite of mine.
This is how I made:
Vegetarian Enchiladas with Chocolate Mole
- Drained a 560g tin of black turtle beans (in salted water) into a bowl.
- Added 4 cloves of finely chopped garlic.
- Squeezed in the juice of 1 lime. Mixed and left to marinade.
- Chopped one small onion and fried in a tbsp of sunflower oil for a couple of minutes on moderate heat.
- Chopped 1 large orange pepper and added to the onion, turning down the heat a little. Fried for a further 5 minutes.
- Added 2 tbsp frozen sweetcorn and fried for a further two minutes.
- Added ½ red chilli – seeds removed and finely chopped.
- Added 2 large jalapeno chillies – sliced.
- Added ½ teaspoon ground cumin. Mixed it in and fried for a further two minutes. Turned off the heat.
- Emptied a 235g jar chocolate mole into a large ovenproof dish. This was meant to be poured in with some being kept back to pour over the top, but it was way too thick to be able to do this and I was hoping it would soften in the oven and become more sauce like).
- Heated a frying pan and added a tsp of sunflower oil.
- Warmed the tortillas to soften them, one by one in the pan over low heat for a couple of minutes.
- Placed a spoonful of the bean mixture onto the middle of each tortilla followed by a spoonful of the pepper mixture. Folded the ends in to form a roll and placed in the dish on top of the mole, packing them all in tightly.
- Covered the top with 4 oz cheddar cheese and baked in the oven at 180°C for 25 minutes.
- Scattered some chopped parsley over the top and served.
Update 9 August 2013 – apparently the mole was meant to be watered down, best with orange juice or apple vinegar apparently. I am being sent another one to try and will update this post when I’ve done so.
I am entering this into Lets Cook with Cheese. Hosted by Simply Food, this event is about cooking any vegetarian dish which uses cheese.
As black beans take a starring role in this recipe, I am entering it into My Legume Love Affair (MLLA) hosted this month by Cooking with Siri. MLLA was started by The Well Seasoned Cook and is now organised by Lisa’s Kitchen.
I am also entering this into Flavours of Mexico from Simply Food but this month hosted by Jagruti’s Cooking Odyssey.