When it comes to Mexican food, mole sauce is a classic. It is a dish that usually takes hours to cook. Now you can make this recipe in under an 30 minutes for an easy weeknight dinner!
Dessert idea: A cold juicy orange is a delicious and refreshing dessert after these mole enchiladas.
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You Will Need
Cook the jasmine rice: In a pot, bring water to a boil: 1 cup (2P), 2 cups (4P), 3 cups (6P). Add jasmine rice and season with salt. Cover and cook on low heat for 15 minutes or until the water is absorbed. Set aside.
Assemble: Place mole sauce in a plate. Coat both sides of a corn tortilla in the mole sauce and fill with 2-3 tbsp of the filling. Fold the corn tortilla over the filling and place in individual plates or on a large serving plater. Repeat with all the tortillas.
Cut the onion & start the filling: Cut the onion in 1/2 cm slices – make a couple onion slices extra thin for the garnish.
In a oiled pan on medium high heat, add the the onion – not the thin onion slices for garnish. Cook 5 minutes or until soft.
Finish the filling: Rinse the pinto beans in a strainer. Add the pinto beans. oats, mole spices, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and water ( 1/4 cup, 1/2 cup, 3/4 cup).Mash the filling with a potato masher or fork to obtain a creamier texture. If the filling is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.
Assemble: Place mole sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Coat both sides of a corn tortilla in the mole sauce and place 3 tbsp filling in the corn tortilla. Fold the corn tortilla over the filling and place in individual plates or on a large serving plate. Repeat with all the tortillas.
Serve: Pour the rest of the mole sauce over the enchiladas. Garnish with fetta and thin onion slices. Serve with jasmine rice.
Dr. Craig Herrington, Nathuropath
The cultivation of onions began in Asian over 5500 years ago! For thousands of years onions have been used as part of religious ceremonies, as medicine, food, and even as an aphrodisiac!
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 1, 2 and 5.
- Add the rice and salt.
- Combine the mole sauce mix and water. Stir.
- Fill the corn tortilla and fold.
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Note: We cannot guarantee any dish is allergen free.