What are enmoladas? Enmoladas are a type of enchilada. It is a typical Mexican dish where a corn tortilla filled with beans, chicken, cheese, meat, or plantain is bathed with mole sauce.
They are finished with sesame seeds, sliced onion, Mexican crema, and queso fresco. This recipe for plantain enmoladas is a vegan recipe for vegan mole enchiladas.
WHAT ARE VEGAN ENMOLADAS MADE OF?
Vegan enmoladas or vegan mole enchiladas are made with hot or lightly fried corn tortillas and stuffed with mashed plantain. They can be made like quesadillas or rolled up like a taco. When the tortillas are filled and ready, they are bathed with mole and finished with avocado, onion, and toasted sesame seeds.
WHAT IS MOLE?
Mole is a dish from pre-Hispanic times that has become an icon of Mexican food. The ingredients each mole is made of depends on where it comes from. But usually, mole is a sauce made with different fresh or dried chilies (chile ancho, chile pasilla, chile, etc.), seeds ( like sesame seeds), nuts (almonds , etc.), vegetables (raisins, prunes, etc.), spices (cinnamon, oregano, etc.), and in some cases chocolate.
There are many mole types, varying from Mexican State to towns state to region. There are red mole, black mole, poblano, coloradito, Mancha manteles (tablecloth stains), etc.
You can make the mole at home or store-bought. If you want to buy a good mole from Oaxaca, try the ones from The Guelaguetza (I Love Mole).
FREQUENTLY ASKED QUESTIONS ABOUT vegan mole enchiladas
Is a mole enchilada the same as an enmolada? Yes, it depends on the state of Mexico, in which you can tell them one way or another. But yes, they are the same.
Are these vegetarian enmoladas? This recipe for enmoladas is vegan because it does not contain cheese or sour cream. The vegetarian enmoladas are finished with Mexican Crema and queso fresco. You can finish them with this homemade vegan Mexican Crema if you want.
What kind of mole can I use? You can use the type of mole you want or the one you have at home. You can use black, red, coloradito, poblano mole, etc. For this recipe, I used mole from Oaxaca.
Can I use beans for the vegan enchilada filling? Absolutely! You can use refried beans or any other vegetable.
INGREDIENTS TO MAKE ENMOLADAS or vegan mole enchiladas
- Tomato, this recipe calls for roasted tomato and then blended.
- For the mole, you can use the mole you want, red mole, black mole, and poblano mole. I like a good and spicy red mole.
- Corn tortillas. Look for tortillas that are 100% corn and that are delicious. You can heat the tortillas on a comal or in a frying pan with little oil. They must be warm so that they are soft when folding or rolling.
- Plantain, look for plantains that are ripe but still firm. The easiest way to peel a plantain is to cut the ends first and then cut the entire length.
✨Plátano macho or plantains in Latin cuisine✨ It is very common in Latin cuisine to use plantain in savory dishes. Have you tried the banana chips? They are the best right? Do you like Colombian tostones? They are delicious with salsa or on its own, or cuban tostones with beans and rice. There are many more examples where the banana is used in salty and spicy foods in Latin cuisine.
HOW TO MAKE ENCHILADAS DE MOLE?
- First, you have to prepare the mole. Roast the tomatoes and blend with a liquid; it can be vegetable broth or water and mole paste. Add this sauce to a small saucepan or pan and leave it until it comes to a boil. Then lower the heat and move it from time to time so it does not stick or burn.
- Prepare the plantain. To prepare the vegan filling of the mole enchiladas, you have to cook the banana with water and salt. When it is ready, peel it, mash it and make it a puree.
- Heat the tortillas. You can heat the tortillas in the microwave, griddle , or frying pan with oil. For me, the best way is to add vegetable oil to a large skillet over medium heat and heat each corn tortilla for a minute on each side or until it is pliable. remove the excess oil with a paper towel.
- Filling. The tortillas are filled with one or two tablespoons of plantain puree and rolled or folded in half. When ready, you can put them on a large platter or serve them on individual plates.
- Finishing up the enchiladas. After you have your enchiladas done, you bathed them with mole sauce, sprinkled with toasted sesame seeds and sliced avocado, and red onion slices.
HOW AND WHEN TO SERVE THE ENMOLADAS?
These enmoladas can be lunch, breakfast, or dinner. When I do them for breakfast, I serve them on their own. If I serve them for a dinner, I serve them with brown rice and refried beans. And if I make them for lunch, I serve them with a light salad with cilantro dressing. Maybe to start healthier, I will do fresh fruit or green juice.
Other recipes that you may like:
So here is the recipe for these vegan mole enchiladas, which are so good. Make them, and please share a photo on Instagram or FB. Give it 5 stars and leave me your questions, comments, and ideas in the section below.
Vegan mole enchiladas
- 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 on a frying pan or in the oven on a baking sheet 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 with a cup of liquid (water or vegetable broth).
- Pour the sauce into a frying pan and simmer for 5-7 minutes. 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 warm, 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.
- Bathe with the mole sauce, finish with avocado slices, red onion, and toasted sesame seeds. Serve immediately.
- Finish with avocado slices, red onion, and toasted sesame seeds.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post was made in partnership with La Guleaguetza; all photos, opinions, and recipes are mine.