In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

I basically followed this recipe, but modified the proportions a bit. I think you could add whatever additional vegetables you want to this recipe (such as beans, squash, etc.) if you wanted. The key is to have the sweetness of the corn and the raisins to balance the bitterness of the mole.

Makes 4 enchiladas.

• 1/4 cup golden raisins
• 1/4 cup pine nuts
• 2 Tbs olive oil
• 1/2 small onion, chopped
• few mushrooms, chopped
• 4 cloves garlic, minced
• 2 cups corn kernels (can substitute some for summer squash, though corn is better)
• 5.5 oz soft goat cheese (1 package)
• salt and pepper
• 4 flour tortillas
• Red Mole Sauce
• crème fraîche or sour cream (for garnish)

Preheat the oven to 375 F.

Cover the raisins with warm water and set aside. Brown the pine nuts in a medium dry skillet, then remove. Add oil to the same skillet and cook the onion, garlic, and mushrooms over medium heat to soften, about three minutes, then add the corn and cook for one minute more. Drain the raisins and put in a bowl with the pine nuts, onion/corn/garlic/mushroom mixture, and the goat cheese. Mix everything well together and taste for salt and pepper.

Fill the tortillas with the mixture and place them seam side down in a baking dish. Pour mole sauce over the enchiladas and bake until heated through, about 20 minutes. Serve with the crème fraîche or sour cream, if desired.