Stuffed Enmoladas Recipe
Recipe information
Make Stuffed Enmoladas in just 45m. Stuffed with black beans or vegetables, smothered with your favorite mole sauce (Negro, Poblano, Pipian or Mancha Manteles), Mexican rice and black beans.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Stuffed Enmoladas Ingredients
Directions for Stuffed Enmoladas
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake
Preheat the oven to 350°F (175°C). Bake the enmoladas for 15-20 minutes, until heated through and the sauce is bubbly.
6. Serve
Serve the stuffed enmoladas hot, garnished with crumbled cheese (if using), fresh cilantro, and alongside Mexican rice and black beans.
Local Coupons
No local coupons found for this recipe's ingredients.