Vegetarian Enchiladas

Abigail’s Cheese & Black Bean Enchiladas Mole

When my tender-hearted niece, Abigail, was about 4, she declared she was a vegetarian.  As I recall, she saw Charlotte’s Web and couldn’t fathom the inhumanity of consuming Wilbur or any of his barnyard pals. And unlike most grand proclamations declared by people whose bikes still have training wheels, for headstrong Abigail, vegetarianism stuck (unlike my other niece’s vegetarianism, which allowed the consumption of hot dogs and bacon, because, yumminess.)

When Abigail and her family were visiting us when she was about 8, I combed my recipe books for vegetarian entrees, and riffed on one to come up with this.  Abigail loved it so much – in fact we all loved it so much – that enchiladas mole became a regular part of our repertoire. The cocoa makes it smoky, savory, complex, and yummy. Challenge your guests to guess the mystery ingredient.

25-year old Abigail visited just last week, and asked if I couldn’t please teach her how to make the enchiladas mole. She served as my sous-chef, and we snapped some photos. 

My brother-in-law Ross, another vegetarian, is also a big fan.

I must offer you, dear reader, the same disclaimer that I have offered Abigail and Ross, to save you from culinary humiliation.  Repeat after me. It is NOT, I repeat NOT, chocolate that is the defining ingredient of a mole.  Don’t you watch “Chopped”?  Then you, like me, have seen many a well-meaning contestant be absolutely SKEWERED by the celebrity judges when they add cocoa to a savory dish and present it as a “mole” with great flourish.  I wince each time and then the tongue-lashings begin.

Apparently, a mole is just a dark sauce containing Mexican chili pepper and other complex spices.

Whatevs. In the Strawberry Kitchen, mole sauce has chocolate.  You’ll be happy it does.

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Ingredients

• 2 cloves garlic, minced

• 4 Tbs. canola oil

• 3 Tbs. flour

• 4 Tbs. chili powder

• 2 cups water

• 1 chicken bouillon cube
  (can use vegetable bouillon)

• 1 Tbs. cocoa powder
  (I just use Hershey’s)

• 10 six-inch flour tortillas

• 8 oz shredded Monterrey Jack cheese

• 8 oz shredded sharp cheddar

• 1 can black beans, drained and rinsed

• 1/2 cup chopped onion

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Directions

• Preheat oven to 350. Spray 9 x 13 casserole with cooking spray.
• In a large saucepan or frying pan, Saute garlic in oil until soft.  Wisk in flour and chili powder and cook to make a roux.
• Add water, cocoa, bouillon and salt to taste.  Bring to a boil.
• Reduce heat and simmer about 5 minutes, until thickened.
• Mix together the monterrey Jack and cheddar.  Separately, mix together the black beans and onion.
• In each tortilla, place a heaping tablespoon of black beans/onion and 2 heaping tablespoons of cheese.  Roll up and place seam-side down in casserole.  Repeat with remaining tortillas.
• Spoon sauce over enchiladas.  Sprinkle with remaining cheese.
• Bake for about 30 minutes, until melty, bubbly and amazing.

RECIPE FOR PRINT

Abigail’s Cheese & Black Bean Enchiladas Mole

Recipe by Betsy OwensCourse: DinnerDifficulty: Easy

Servings

9

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• 2 cloves garlic, minced

• 4 Tbs. canola oil

• 3 Tbs. flour

• 4 Tbs. chili powder

• 2 cups water

• 1 chicken bouillon cube
  (can use vegetable bouillon)

• 1 Tbs. cocoa powder
  (I just use Hershey’s)

• 10 six-inch flour tortillas

• 8 oz shredded Monterrey Jack cheese

• 8 oz shredded sharp cheddar

• 1 can black beans, drained and rinsed

• 1/2 cup chopped onion

Directions

• Preheat oven to 350. Spray 9 x 13 casserole with cooking spray.
• In a large saucepan or frying pan, Saute garlic in oil until soft.  Wisk in flour and chili powder and cook to make a roux.
• Add water, cocoa, bouillon and salt to taste.  Bring to a boil.
• Reduce heat and simmer about 5 minutes, until thickened.
• Mix together the monterrey Jack and cheddar.  Separately, mix together the black beans and onion.
• In each tortilla, place a heaping tablespoon of black beans/onion and 2 heaping tablespoons of cheese.  Roll up and place seam-side down in casserole.  Repeat with remaining tortillas.
• Spoon sauce over enchiladas.  Sprinkle with remaining cheese.
• Bake for about 30 minutes, until melty, bubbly and amazing.