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Lidia

Lidia Peña
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Recipe of Mole Enchiladas Stuffed with Beans and Cheese
Recipe

Mole Enchiladas Stuffed with Beans and Cheese

15 mins
5 mins
Low
54
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Delicious recipe to start the day right, or to have a delicious Mexican lunch. With the traditional poblano touch, these enchiladas will fascinate you.
Learn more about Lidia Peña

Ingredients

5 portions
  • 250 grams Mole Poblano, in paste or jar
  • enough refried black beans
  • 1/2 cups sour cream
  • 20 grams toasted sesame seeds
  • 10 milliliters oil
  • 1/2 kilos panela cheese

Preparation

Prepare the mole as indicated by the bottle or if it is mole paste dissolved in 1 liter of chicken broth. Reservation. Pass the tortillas through oil without letting them brown. Place them on a plate with absorbent paper.
Fill the tortillas still hot with enough beans and a strip of cheese. Fold them in half and immerse them in the mole.
Serve garnished with sesame, cream and the rest of the crumbled cheese.

PRESENTATION

Present them on a large plate with a mirror of mole, the enchiladas on top, bathed in 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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