Description
These enchiladas offer a rich, complex flavor profile perfect for a romantic dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup vegetable broth
- 1/2 cup mole sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups cooked chicken, shredded
- 1 cup shredded Mexican cheese blend
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in black beans, pinto beans, vegetable broth, mole sauce, chili powder, and cumin. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Warm tortillas.
- Fill each tortilla with chicken and bean mixture. Roll up and place seam-side down in a baking dish.
- Top with remaining bean mixture and cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
- Garnish with your favorite toppings.
Notes
- You can find mole sauce in the international aisle of most grocery stores.
- For a vegetarian option, omit the chicken and add more beans or vegetables.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican