Here we have another one beloved, from savory enchiladas to crispy fried plantains, spicy refried beans, and creamy avocado slices, this meal promises to transport your taste buds south of the border for a truly unforgettable dining experience.

Exploring the Menu

Black Bean Enchiladas with Mole Sauce

Taste the heart of Mexican cuisine with my mouthwatering black bean and sharp cheddar enchiladas, generously smothered in a rich and velvety mole sauce. Each bite is a symphony of flavors, combining the earthiness of black beans with the complexity of mole sauce, creating a culinary masterpiece that will leave you craving more.

 

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cheese (Mexican blend or cheddar)
• Mole sauce (store-bought or homemade)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the diced onion and minced garlic until softened.
3. Add the black beans, ground cumin, chili powder, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, mashing some of the beans with a fork until the mixture thickens slightly.
4. Warm the corn tortillas in the microwave or on a skillet until pliable.
5. Spoon the black bean mixture onto each tortilla and roll them up. Place them seam-side down in a baking dish.
6. Pour the mole sauce over the enchiladas, covering them completely.
7. Sprinkle the shredded cheese on top of the mole sauce.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Fried Plantains

Crispy on the outside, tender on the inside, my fried plantains are the perfect accompaniment to any Mexican meal. Served hot and golden brown, these sweet and savory delights add a touch of tropical flair to your dining experience, transporting you to the sun-drenched shores of Mexico with every bite.

Ingredients:

• 2 ripe plantains, peeled and sliced into rounds
• Vegetable oil for frying

Instructions:

1. Heat vegetable oil in a skillet over medium heat.
2. Fry the plantain slices in batches until golden brown on both sides, about 2-3 minutes per side.
3. Remove from the skillet and drain on paper towels.

Spicy Refried Beans

No Mexican feast is complete without a hearty serving of refried beans, and this one come with a spicy twist! Infused with zesty salsa, ground cumin, and chili powder, my spicy refried beans pack a flavorful punch that will tantalize your taste buds and leave you coming back for seconds.

Ingredients:

• 1 can (15 ounces) refried beans
• 1/4 cup salsa (homemade or store-bought)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the refried beans over medium heat.
2. Stir in the salsa, ground cumin, chili powder, salt, and pepper.
3. Cook for 5-7 minutes, stirring occasionally, until heated through and well combined.

Avocado Slices

Ingredients:

• 1 ripe avocado, sliced

Instructions:

1. Cut the avocado in half and remove the pit.
2. Use a spoon to scoop out the avocado flesh and slice it into thin slices.

Assembling the Dish:

1. Serve the black bean enchiladas topped with additional mole sauce or Verde sauce (avocado), if desired.
2. Arrange the fried plantains, spicy refried beans, and avocado slices on the side of the enchiladas.
3. Garnish with chopped cilantro or sliced jalapeños, if desired.
4. Serve hot and enjoy the delicious flavors of this Mexican-inspired feast!

 "Experience the vibrant flavors of Mexico with our tantalizing Black Bean Enchiladas drizzled in rich Mole Sauce, served alongside crispy Fried Plantains, zesty Spicy Refried Beans, and creamy Avocado Slices. A fiesta for your taste buds awaits!"

xoxo, 

Naija