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I’m pretty sure this will be the only vegan mole enchiladas recipe you’ll ever need. This recipe is delicious, fast and super nutritious.
This post was made in partnership with La Guleaguetza, all photos, opinions, and recipe, are mine.
The key to preparing this dish is to have the best ingredients around. You will need the best corn tortillas you can find, a good and ripe plantain and of course the best mole you can find… I use the one from The Guelaguetza .
Using an excellent mole paste is key in this dish, you’ll notice that these vegan mole enchiladas require very few ingredients. A good mole paste has the perfect level of sweetness and spiciness, and it is extremely delicious.As important as is the quality of the mole, the same goes for corn tortillas. Buy real corn tortillas, check the ingredients of the package, the fewer, the better. A real corn tortilla just needs masa harina. Authentic Mexican flavors and ingredients will take this dish to another level.
Related content: Healthy Mexican Burritos
And for the filling of the vegan mole enchilada, plantains work perfectly in this dish. When you cook the plantains and puree them, their flavor becomes the perfect pairing for the mole sauce. Have you tried plantain chips or tostones with salsa or beans? Yum, right? The same flavor profile goes here…. deliciousness at its best.
Related content: Black bean and mole burger
So here is the recipe for the best
vegan mole enchiladas
you’ll ever have. If you like the recipe and the blog, please share.
Buy the best mole paste ever….. HERE.
Vegan mole enchiladas
Corn tortillas filled with plantains pure covered in mole sauce and topped with avocado, red onion slices, and toasted sesame seeds.
- 3 small/medium roasted tomatoes
- 4 tablespoons red mole paste I use the one of La Guelaguetza
- 1/2 teaspoon salt
- 2 ripe plantains
- 12 corn tortillas or 24 small corn tortillas
- Neutral flavor oil the necessary
- 1 sliced avocado
- Sliced red onion
- Toasted sesame seeds
Roast the tomatoes in a frying pan or on a tray in the oven or toaster oven. Turn frequently, so all the tomatoes are completely roasted. When ready, put them in the blender with the spoonfuls of mole and the salt. Blend until everything is perfectly integrated.
Empty the sauce into a frying pan and simmer. Stir occasionally so that it does not stick. When done, turn the heat off and leave aside until needed.
In a small pot with a lid, place the bananas cut in half, cover with water, cover the pot and simmer until very soft, about 12-15 minutes.
When the plantains are soft, drain, peel, add a pinch of salt and puree with a fork.
Heat the tortillas by passing them through a frying pan with a little oil neutral flavor. Be careful not to get them brown; the idea is to get them soft and pliable.
Place one or two tablespoons of banana puree in each tortilla and fold in half, or roll forming an enchilada and put on a platter.
Repeat the same steps with all tortillas.
When all the tortillas are already stuffed and on the platter bathe with the mole sauce.
Finish with avocado slices, red onion, and toasted sesame seeds. Serve immediately.
If you do not want to use oil to heat the tortillas, you can use hot water or soak the tortilla before heating it; this will soften them. You can also use black mole paste or the coloradito one to make these enmoladas. Serve with white rice and refried beans.