California Walnut Mole Enchiladas

Ingredients

• 1 cup walnuts, toasted
• 2 dried ancho chilies, stemmed and seeded
• 1 can black beans, drained
• 8 small corn tortillas
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 2 ripe tomatoes, diced
• 1 tsp ground cumin and 1/2 tsp ground cinnamon
• 1 oz dark chocolate
• 2 cups vegetable broth
• 4 oz cheese, grated
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Toast the ancho chilies in a dry skillet over medium heat for 30 seconds per side, until they smell fragrant and turn pliable, then soak them in hot water for 15 minutes.
2. Watch them closely while toasting. Dried chilies scorch in seconds and a burnt one makes the whole mole bitter.
3. Heat 1 tablespoon of the oil in a skillet and cook the onion for 6 minutes, then add the garlic, cumin, and cinnamon for 30 seconds and the tomatoes for 8 minutes until collapsed.
4. Blend the drained chilies, the tomato mixture, the walnuts, the chocolate, and 1 1/2 cups of the broth until completely smooth, adding more broth until it pours like heavy cream.
5. Return the sauce to the pan and simmer for 10 minutes, stirring often, until it darkens and thickens. Season with salt; mole needs a lot.
6. Heat the oven to 375F (190C). Warm the tortillas one at a time in a lightly oiled pan for 15 seconds a side, so they stay pliable and do not crack when rolled.
7. Fill each tortilla with the beans and bell pepper, roll it up, and pack them seam side down in a baking dish. Pour the mole over and scatter with cheese.
8. Bake for 20 minutes, until bubbling and the cheese has browned. Rest 5 minutes and serve with the fresh herbs.

Allergen note: Contains tree nuts and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.