Mole Enchiladas Stuffed with Beans and Cheese

Name: Mole Enchiladas Stuffed with Beans and Cheese
Prep time: 20 min
Cook time: 5 min
Yield: 5
Cuisine: Mexicana
Ingredients: 250 grams poblano mole sauce, in paste or jar; refried black beans; 1/2 cups sour cream; 20 grams toasted sesame seeds; 10 milliliters vegetable oil; 1/2 kilos panela cheese

Lidia Peña

Delicious recipe to start the day right, or to have a tasty very Mexican lunch. With the traditional Puebla touch, these enchiladas will delight you.

Reviewed by Editorial Team of Kiwilimón

Published: 24-06-2014

Preparation

15 mins

5 mins

Low

Prepare the mole as indicated on the jar or if it's mole paste, dissolve it in 1 liter of chicken broth. Set aside. Pass the tortillas through oil without letting them brown. Place them on a plate with absorbent paper. Fill the still warm tortillas with enough beans and a strip of cheese. Fold them in half and immerse them in the mole. Serve them garnished with sesame seeds, cream, and the remaining crumbled cheese.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

152.9

kcal

7.65%

Carbohydrate, by difference

6.9

2.3%

Protein

5.2

10.4%

Total lipid (fat)

11.9

18.31%

null

100

null

Provided by

Presentation

Serve them on a large plate with a mirror of mole, the enchiladas on top, drenched with cream and sesame seeds.

Tips

You can omit the oil if you wish; in this case, just heat the tortillas so you can fold and fill them.

Mole Enchiladas Stuffed with Beans and Cheese

Lidia Peña

Mole Enchiladas Stuffed with Beans and Cheese

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter