January 17, 2011

Refried Bean Enchiladas with Mole Sauce

These are no neat, pretty enchiladas. No, they are a lovely, delicious, rolled up pile of cheesy, saucy goodness. And when one enchilada is scooped from where it was nestled with the others in the pan, it produces this rather messy picture:

And this was the best picture I could get! Since they aren't quite pretty as a picture on the plate, but they taste incredible, I keep them as a recipe for M and myself... and maybe a privileged friend who is close enough that they don't care whether the food looks nice.

Either way, I love this meal because it is hearty and healthy. Fat-free refried beans are filling, with a soft, silky texture I just love. Minimal use of cheese helps keep fat content lower than other cheese-loaded enchiladas, but as you can see there are still those lovely strings of melted cheese that form and connect from your fork to your plate... And last but not least, the mole sauce has an deep flavor of spice and chocolate that makes every bite feel like a treat. So get ready for a fast and simple meal that has all the smothery goodness of a night out for Mexican, and remember that food doesn't always have to look perfect to be perfect!

(As a note, these enchiladas can be a beautiful, presentable dish. Simply use mini-individual baking dishes and serve each person their own portion)

Ingredients: serves 2
4 corn tortillas, warmed in the microwave
1 can Fat Free Refried Beans
Hot sauce
1/2 cup frozen mixed sweet peppers, thawed
4 oz. Monterrey Jack or other Mexican cheese
1 cup or more Mole sauce, in a bowl

Spray a small baking dish with non-stick spray. Preheat oven to 350.
Dip a corn tortilla in the mole sauce on both sides and let the excess drip off. Working on a plate, scoop a small portion (about 3 T.) refried beans into one edge of the tortilla and spread, then top with 1/4 of the peppers, and a little hot sauce. Roll tightly, starting from the filled end, then place seam-side down in the baking dish. Repeat with all four tortillas.
Top tortillas with the cheese, then pour the remaining mole sauce evenly over it. Bake for about 25 minutes and serve.

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