Black bean mole enchiladas from Nadiya's British Food Adventure: Over 120 Fresh, Easy and Enticing New Recipes (page 102) by Nadiya Hussain

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Notes about this recipe

  • hbakke on March 27, 2023

    Delicious enchiladas. We loved the sauce combined with the bean filling. I guessed that 4 cubes of dark chocolate was 40g, although I have no real reference if that is accurate. I used Monterey Jack cheese in place of cheddar and added quite a bit more salt than specified. I also wasn't sure if the jalapeños were meant to be pickled or not (ingredients list jalapeños, drained). I used half the amount of pickled jalapeños and it was plenty spicy. I would make this again.

  • Ro_ on February 12, 2021

    Such a great enchilada recipe, I loved this and didn't miss the meat at all. The textures and flavours were wonderful, my only complaint is that they were way too spicy, and I left out the red chilli and am something who generally loves spicy food! But a teaspoon of chilli powder and 100g of jalapenos already made this burning-hot. I will make it again, but I will have to cut the chilli and jalapenos in half. Or maybe leave the jalapenos out altogether and serve them on the side.

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