Beef Mole Enchiladas

Enchiladas filled with an earthy rich Mexican mole mince, wrapped and baked in soft tortillas with a generous amount of sauce. What’s not to love about this dish…. The depth of flavour from the mole gives a little extra oomph in this popular week night dinner! Drizzle with sour cream and top with crumbled feta & a crisp green salad on the side.

Serves 4

Effort: Moderate

Prep: 10mins

Cook: 40mins

Ingredients

• 500g Beef mince

• 1 Red onion, diced

• 2 Garlic cloves, finely diced

• 1 Tbsp The Spice People Mole seasoning

• 1 Tsp smoked paprika

• 2 Tbsp tomato paste

• 1-2 Tsp unsweetened cocoa powder

• 1 Can black beans, including the liquid

• 6 Tortilla wraps (medium size - 6inch)

• 1 Tsp Chilli powder (optional)

• Salt

Enchilada sauce

• 500ml Passata

• 1 Tsp garlic powder

• 1 Tsp Mole seasoning

• 1 Tsp smoked paprika

• 1 Tub sour cream (to serve)

• 200g Feta (to serve)

• Coriander (to serve)

Method

1. Preheat oven to 180c fan/ 200c.

2. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

3. Add beef mince and cook for 3-5 minutes. Add mole mix & paprika (& chilli powder if using). Cook for a further 2 minutes until fragrant and the mince is coloured.

4. Add black beans with its liquid and the tomato paste, combine and reduce the heat. Cook until the liquid has reduced, taste & season.

5. To make the enchilada sauce place all ingredients in a bowl and stir to combine.

Enchiladas

1. Smear a bit of Sauce on the bottom of a baking dish - this helps the tortilla to stay in place.

2. Fill each tortilla with the beef mix & roll up, place in the baking dish, seam side down. Repeat with remaining filling & tortillas.

3. Pour Sauce over the Enchiladas then bake for 15 minutes covered then 5 minutes uncovered. Drizzle over sour cream & crumble feta over the top before serving.

Hints & tips

This dish can be cooked with chicken if you prefer. Dice chicken breast into small pieces and cook as above.

This is the kind of dish that can be made ahead of time and popped into the fridge until you are ready to cook.

They freeze really well cooked or uncooked - just make sure you don’t drizzle the sour cream over before place in the freezer.