Bean-avocado Enchiladas with Mexican Mole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can black beans, 400 g
- 1 can corn, 400 g
- 1 avocado (s)
- 1 tomato (s)
- 1 spring onion (s)
- 1 teaspoon garlic powder
- 1 bunch coriander greens
- 4 large tortilla (s)
For the sauce: (mole)
- 800 ml vegetable stock
- 50 ml olive oil
- 3 clove (s) garlic, chopped
- 2 onion (s), chopped
- 3 tablespoon flour
- 2 tablespoon chocolate cream, dark, vegan
- 1 teaspoon oregano
- 0.5 teaspoon ½ cayenne pepper
- 0.5 teaspoon ½ cinnamon powder
Print Recipe
Pin Recipe Instructions
- For the sauce, heat the oil and add onions, garlic, oregano and cinnamon. Sauté everything together over medium heat until the onions are soft and translucent. Stir in the chili powder and flour and sauté for 3 minutes.
- Gradually stir in the broth, bring to the boil and let simmer for 30 minutes. Stir again and again in between. Then stir in the dark cream. Season with salt and pepper and set aside.
- Preheat the oven to 180 ° C. Rinse the beans and corn in a colander and place in a large bowl. Dice the avocado and tomato, cut the spring onion into slices. Add the garlic powder together with the coriander to the corn and beans in the bowl and season to taste with salt.
- Spread the mixture over the tortillas, roll them up and place them next to each other with the seam facing down in a baking dish. If any of the filling is left over, you can eat it later. Cover with the mole and bake in the oven for 25 minutes.
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