Enmoladas Enchiladas Recipe
3 bean enchiladas smothered in mole negro, our cheese blend and sweet pickled red onions. Contains nuts.
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Ingredients
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Enmoladas Ingredients
Method
Instructions
Prepare the Beans
In a mixing bowl, combine the black, pinto, and kidney beans. Add salt and mix well. Set aside.
Soften the Tortillas
In a skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until soft. Drain on paper towels.
Assemble the Enchiladas
Take a softened tortilla, fill it with 2-3 tablespoons of the bean mixture, and roll tightly. Repeat with all tortillas.
Arrange and Smother
Place the rolled enchiladas in a baking dish. Pour the mole negro sauce evenly over the top and sprinkle with the cheese blend.
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes until heated through and the cheese is melted.
Garnish and Serve
Remove from the oven and top with sweet pickled red onions and ground nuts. Serve hot.