Mexican · Dinner
Mole-Dipped Bean Enchiladas
Enmoladas de Frijol
Mexican corn tortillas dipped in mole of dried chiles, chocolate, and spices, filled with refried black beans and rolled, finished with sesame seeds, crema, queso fresco, and white onion rings.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
16gProtein
28gFat
52gCarbs
8gSugar
9gFiber
680mgSodium
18mgChol
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Instructions
1
Prep
Chop 0.5 onion and mince 1 garlic clove for refritos. Rough-chop tomatoes, 0.5 onion, and 2 garlic cloves for mole. Stem and seed 4 ancho and 4 guajillo chiles. Crumble 40g Mexican chocolate. Slice 60g white onion into rings. Chop cilantro. Have all ingredients measured and within reach.
2
Toast
Toast ancho and guajillo chiles in a dry skillet over medium 30 seconds per side until pliable. Soak in hot water 8 minutes until softened. Toast 2 tbsp almonds and 2 tbsp sesame seeds in a dry pan over medium 2-3 minutes, stirring, until pale golden and fragrant. Set aside.
3
Build 1
Heat 2 tbsp oil in a skillet over medium 1 minute. Saute chopped onion 3 minutes until softened. Add minced garlic, cumin, epazote, and 0.25 tsp salt; cook 30 seconds. Add beans and 120ml liquid, mash 4-5 minutes over medium until thick and creamy with some texture. Transfer to a bowl.
4
Build 2
Drain chiles, reserving 240ml soaking liquid. Blend drained chiles with tomatoes, mole onion, garlic, toasted nuts and seeds, cinnamon, cloves, pepper, 0.75 tsp salt, and soaking liquid until very smooth. Heat 4 tbsp oil in a heavy skillet over medium-high 1 minute.
5
Simmer
Strain mole into hot oil, cook 4-5 minutes stirring until deep mahogany. Add chocolate and 600ml stock, reduce over medium-low 10 minutes stirring, until sauce coats a spoon richly. While mole simmers, warm tortillas in a dry skillet 15 seconds per side until pliable.
6
Wrap
Pass each warm tortilla through simmering mole to coat both sides. Fill with refried beans, roll loosely, and nestle seam-side down in the mole skillet. Spoon mole over enmoladas and warm over medium-low 2-3 minutes until heated through.
7
Plate
Transfer enmoladas to plates, drizzle with crema, scatter toasted sesame seeds, queso fresco, onion rings, and cilantro over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) black beans
- 2 tbsp neutral oil
- 0.5 white onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried epazote
- 0.5 tsp fine salt
- 120ml (0.5 cup) bean cooking liquid or water
- 4 ancho chiles
- 4 guajillo chiles
- 2 medium tomatoes
- 4 garlic cloves
- 30g (1.1 oz) blanched almonds
- 4 tbsp sesame seeds
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground black pepper
- 40g (1.4 oz) Mexican chocolate
- 1 tsp fine salt
- 4 tbsp neutral oil
- 600ml (2.5 cup) vegetable stock or water
- 6 corn tortillas
- 60g (2.1 oz) Mexican crema or sour cream
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) white onion
- 16g (small handful) fresh cilantro