Steps
1. Heat olive oil in a small pan over medium heat. Sauté onion and garlic until translucent.
2. Add shredded chicken or black beans, and season with salt and pepper. Stir until heated through.
3. In a separate saucepan, combine mole sauce and dark chocolate over low heat, stirring until chocolate is melted and incorporated.
4. Warm the corn tortilla in a dry skillet until pliable.
5. Place the chicken or bean mixture in the center of the tortilla, roll it up, and place seam-side down on a plate.
6. Pour the chocolate mole sauce over the enchilada.
7. Garnish with chopped cilantro and serve immediately.