Black Bean Mole Enchiladas

The other day I made a pot of spicy black beans using a combination of ingredients I hadn't used before with blacks beans. The result were some delicious beans with a very flavorful sauce. DH insisted that the beans tasted incredibly similar to mole and that the sauce even had the color of mole. Below is shown a bowl of the beans, garnished with Mexican queso fresco and freshly made corn tortillas.

DH suggested using the leftover beans and tortillas to make Yucatecan-style enchiladas de mole. We strained the spicy broth from the beans so we could fill the enchiladas with the beans and top them with the sauce. It was a great vegetarian substitution for the traditional chicken filling. See the top photo. Unfortunately I don't know if I'll ever be able to recreate the beans, as I have no idea what I put in them! I was just tossing things in the pot.

The way we made and presented the enchiladas is the way enchiladas are commonly served in Yucatan. The only difference is that in Yucatan, shredded chicken is the most common filling. Also, many people use bottled mole (such as Dona Maria brand) rather than making mole from scratch. So, a super easy way to make these enchiladas would be to use bottled mole and canned beans. Assemble as follows:

Easy Vegetarian Black Bean Mole Enchiladas

1. Layer plates with lettuce.
2. Heat mole according to package's directions. Heat some black beans. Warm some corn tortillas so they are pliable.
3. Put a few spoons of beans in the center of each tortilla and fold two opposing sides over the center to form an enchilada with two open ends.
4. Lay the enchiladas on top of the lettuce as shown in photo, as many to a plate as you want per serving.
5. Top the enchiladas with the mole.
6. Garnish with toasted sesame seeds, chopped cilantro, blanched minced onion, and crumbled queso fresco. Serve.