Amargo Enchiladas with Nopal and Bitter Chocolate Sauce

Ingredients:

• 8 corn tortillas
• 2 medium nopal paddles (prickly pear cactus), cleaned and diced
• 1 cup cooked black beans
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 ounces dark chocolate (85% cacao)
• 1 cup vegetable broth
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Fresh cilantro, for garnish

Cooking Instructions

1. Prepare the Filling: In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until fragrant, about 3 minutes. Add the diced nopal and cook until tender, approximately 8 minutes. Stir in the black beans and cumin, and season with salt and pepper. Cook for another 2 minutes. Set aside.

2. Make the Bitter Chocolate Sauce: In a small saucepan over low heat, melt the dark chocolate with the vegetable broth, stirring consistently. Once melted, add the cocoa powder, apple cider vinegar, cinnamon, and cayenne pepper. Whisk until smooth and slightly thickened. Adjust the seasoning if necessary.

3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Warm the tortillas slightly to make them pliable. Spoon about 2 tablespoons of the nopal filling onto each tortilla, roll up tightly, and place seam-side down in the baking dish.

4. Bake the Enchiladas: Pour the bitter chocolate sauce evenly over the enchiladas. Cover with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes.

5. Serve: Garnish with fresh cilantro before serving.

Nutritional Information

Calories: 520 kcal | Carbohydrates: 78g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 812mg | Fiber: 13g | Sugar: 9g | Vitamin A: 810IU | Vitamin C: 23mg | Calcium: 124mg | Iron: 5mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}