Stuffed Enmoladas Recipe

Inspired by Paisano Cafe

Time45m

Serves4

Stuffed with black beans or vegetables, smothered with your favorite mole sauce (Negro, Poblano, Pipian or Mancha Manteles), Mexican rice and black beans.

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Ingredients

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Stuffed Enmoladas Ingredients

12 pieces Corn tortillas

2 cups Black beans (cooked)

1 cup Vegetables (bell peppers, zucchini, or spinach)

2 cups Mole sauce (Negro, Poblano, Pipian or Mancha Manteles)

2 cups Mexican rice (cooked)

1 cup Black beans (for serving)

1 cup Cheese (optional, crumbled queso fresco or shredded cheese)

1/4 cup Cilantro (for garnish)

1 tablespoon olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Directions for Stuffed Enmoladas

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the vegetables and cook until tender, about 5 minutes. Stir in the cooked black beans and season with salt and pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat.

Prepare the Tortillas

In a separate pan, lightly warm the corn tortillas until they are pliable. This will make them easier to roll without breaking.

Stuff the Tortillas

Take a warm tortilla and place about 2-3 tablespoons of the bean and vegetable filling in the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Add Mole Sauce

Once all the rolled tortillas are in the baking dish, pour the mole sauce evenly over the top, ensuring each enmolada is covered.

Bake

Preheat the oven to 350°F (175°C). Bake the enmoladas for 15-20 minutes, until heated through and the sauce is bubbly.

Serve

Serve the stuffed enmoladas hot, garnished with crumbled cheese (if using), fresh cilantro, and alongside Mexican rice and black beans.