Black Bean Mole Enchiladas Recipe - Shop Foodocracy

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May 02, 2022 2 min read

They are smoky, spicy, delectably cheesy and simple to make. Never made enchiladas? They aren't as hard as you think. Using chef created Oaxacan Smoked Mole Sauce and some of the freshest most flavorful heirloom black beans available makes these easy weeknight enchiladas anything but ordinary. The spicy kick of the mole sauce by Bunches & Bunches is balanced with roast sweet potato and the tangy zing of a lime créma. Serve these at a dinner party and your friends will be making repeat reservations. 

black bean sweet potato enchiladas with mole sauce

Dry Heirloom Black Beans Bring On The Flavor

Taking the extra step to make your own black beans instead of just opening a can makes a huge difference in the depth of flavor in this dish. We recommend using the delicious Heirloom Black Valentine Beans grown by Chris Capaul. They are so flavorful and creamy they will make this dish really sing. 

Black Valentine heirloom beans deliver the kind of rich, almost chocolatey flavor that makes you understand why this legendary variety has captivated black bean lovers since it was first introduced in 1897.  The texture is silky and luxurious with a robust flavor that you can't forget but it's the broth that keeps me coming back. They make an outstanding black bean soup or simply cooked with some garlic and bayleaf and served over rice.

These deep black gems are grown with love and care by our friend Chris Capaul, whose family has been perfecting rare bean varieties since 1915 in the Sacramento Valley California. Chris has spent years developing this unique breed in the Valley's warm climate, carefully selecting seeds to create dried heirloom beans with superior texture. Each farm-fresh bean cooks up beautifully with deep, wine-like notes that come from Chris's careful soil management and innovative crop rotations—these are unpolished, old-fashioned beans that are a true throwback to the days gone by. 

 

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