Enchiladas med svartbönor & mole

Så gör du

1. Warm the mole gently with tomato, garlic and cinnamon. Stir often; mole is thick and can catch on the bottom.
2. Warm the tortillas until flexible. Fill each with black beans and roll tightly.
3. Spread a little mole in the baking dish, arrange the enchiladas seam-side down and spoon the remaining mole over the top.
4. Cover with cheese and bake at 190°C for about 25 minutes, until bubbling at the edges.
5. Rest for 5 minutes before serving so the sauce settles. Add sesame seeds, onion or cilantro if desired.

1. Warm the mole gently with tomato, garlic and cinnamon. Stir often; mole is thick and can catch on the bottom.
2. Warm the tortillas until flexible. Fill each with black beans and roll tightly.
3. Spread a little mole in the baking dish, arrange the enchiladas seam-side down and spoon the remaining mole over the top.
4. Cover with cheese and bake at 190°C for about 25 minutes, until bubbling at the edges.
5. Rest for 5 minutes before serving so the sauce settles. Add sesame seeds, onion or cilantro if desired.