Mole pinto beans enchiladas

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. 

Featured Saskatchewan Farmers & Producers

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.


Make the sauce:  In a pot add the mole sauce mix and water: 1 cup (2P), 2 cups (4P), 3 cups (6P). Season with salt. Whisk the sauce and bring to a boil on medium heat – stirring regularly. Boil 3 minutes* or until the sauce thickens. Turn off the heat and set aside.

*the time required will increase by 5 to 10 minutes for 4 and 6 portions.

Spice note: The mole sauce is medium heat. If you’d prefer mild add: 1 to 2 tbsp ketchup or 1/2 to 1 tbsp brown sugar. Mole sauce mix ingredients (contains peanuts): pureed peppers, tomato paste, cornstarch, peanut butter, cocoa, brown sugar, cinnamon, cumin, cloves, coriander, garlic powder, chili powder


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

Bon appétit



2 Portions

4 Portions

6 Portions


1 small

1 medium

2 small

Mole spice

1 tsp

2 tsp

3 tsp

Pinto beans

200 gr

400 gr

600 gr

Corn tortilla




Mole sauce mix

80 gr

160 gr

240 gr


30 gr

60 gr

90 gr

Jasmine rice

2/3 cup

1 1/3 cup

2 cups

Health Fact

Regina Naturopathic

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.

Wine Pairings

A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
(SLGA): $12.78

Mead – the world’s oldest fermented beverage – comes to you now in it’s purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
(SLGA): $21.50


Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information