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.
Notes
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.