What Are Enmoladas?
Enmoladas are like the lesser-known cousin of enchiladas, but trust me, they deserve just as much love. Picture warm corn tortillas filled with soft, slightly sweet mashed plantain, covered in a rich, traditional Mexican mole sauce. This plant-based version keeps all the soul and comfort of the classic dish but makes it 100% vegan. It’s simple, filling, and brings that homemade, full-of-love Mexican flavor to your table.
Why You Will Love This Recipe
- Naturally vegan and gluten-free.
- Packed with layers of flavor using just a few staple ingredients.
- Flexible — you can swap the plantain for beans or veggies if you like.
- Works for breakfast, lunch, or dinner.
- You still get all the depth of traditional mole without making it from scratch (but you totally can if you want).
WHAT IS MOLE?
Mole is a deeply rooted, pre-Hispanic dish that has become an iconic representation of Mexican cuisine. The ingredients used in mole vary by region and even from town to town, but this traditional sauce generally includes a unique blend of fresh or dried chiles, such as ancho, pasilla, and guajillo; seeds like sesame; nuts, such as almonds; dried fruits like raisins or prunes; spices like cinnamon and oregano; and, in some variations, chocolate for a rich depth of flavor.
Mexico boasts many types of mole, each with distinct flavors and colors depending on its origin. Popular varieties include red mole, black mole, mole poblano, mole coloradito, and the vibrant Mancha Manteles (literally “tablecloth stainer”). Each type reflects the culinary traditions of its region, from Oaxaca’s complex black mole to Puebla’s beloved mole poblano.
While you can make mole at home for a truly authentic experience, excellent pre-made options are also available.
FREQUENTLY ASKED QUESTIONS ABOUT vegan mole enchiladas
INGREDIENT notes
- Mole: You can use any mole you like—red, black, poblano, or coloradito. My personal favorite for this dish is a spicy red mole from Oaxaca.
- Plantain: Choose ripe but firm plantains. They should be yellow with black spots. If they are too soft, they may turn mushy when cooked.
- Corn Tortillas: Always choose 100% corn tortillas. They fold and hold better when warmed properly.
- Garnishes: Toasted sesame seeds, sliced red onion, avocado, and, if you want crema.
✨Plátano macho or plantains in Latin cuisine✨
In many Latin American dishes, plantains aren’t just for dessert. If you’ve had tostones, patacones, or plantain chips, you already know how well they pair with savory and spicy flavors. This is one of those dishes where plantain really shines.
HOW TO MAKE ENCHILADAS DE MOLE?
- Step 1: Prepare the Mole Sauce.
- Step 2: Make the Plantain Filling
- Step 3: Warm the Tortillas
- Step 4: Assemble the Enchiladas
- Step 5: Finish and Serve
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 dinner, I serve them with Mexican white rice and refried beans. And if I make them for lunch, I serve them with a light salad with cilantro dressing.
Enmoladas de Plátano Macho ( Plantain Enmoladas)
Equipment
Ingredients
Mole sauce
- 3 small/medium roasted tomatoes
- 4 tablespoons red mole paste I use the one of La Guelaguetza
- 1/2 teaspoon salt
Enmoladas
- 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
Instructions
- Prepare the Mole Sauce: Place the tomatoes on a hot frying pan, baking sheet, or toaster oven and roast until the skins are blistered and charred, turning occasionally to ensure even roasting. Once roasted, blend the tomatoes with the mole paste, salt, and 1 cup of water or vegetable broth. The result should be a smooth, slightly thick sauce. Pour the sauce into a frying pan and bring to a gentle simmer for 5-7 minutes, stirring occasionally to prevent it from sticking or burning. Set aside, allowing the flavors to meld together.
- Prepare the Plantain Filling: Cut each plantain in half and place in a small pot, adding enough water to cover. Bring the water to a simmer, cover, and cook the plantains for about 12-15 minutes, until they’re tender and easily pierced with a fork. Drain the water, peel the plantains, and add a pinch of salt before mashing into a smooth, creamy puree with a fork.
- Warm the Tortillas: Pour a little neutral oil into a frying pan or comal and heat over medium. Warm each tortilla in the hot oil for about 30 seconds per side, just until soft and pliable. They should be warm and flexible without browning, making them perfect for folding or rolling. If you prefer an oil-free method, dip the tortillas in hot water for a quick softening.
- Assemble the Enchiladas: Spread 1-2 tablespoons of plantain puree down the center of each tortilla. Gently fold each tortilla in half or roll it up, then place it on a serving platter. Repeat until all tortillas are filled.
- Finish and Serve: Once assembled, generously ladle the rich, warm mole sauce over the enmoladas. For garnish, top with slices of avocado, thinly sliced red onion, and a sprinkle of toasted sesame seeds. Serve immediately alongside Mexican white rice and creamy refried beans for a complete, satisfying meal.
Notes
- If you do not want to use oil to heat the tortillas, you can use hot water or soak them before heating them; this will soften them.
- Serve with white rice and refried beans.
- If you haven’t prepared the enmoladas yet, store each component separately for optimal freshness. Then, assemble when ready to eat.
- If you’ve already prepared the enmoladas and want to store them, let the enmoladas cool fully, and place the enmoladas in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to keep them from sticking together. They’ll stay fresh for up to 2 days in the refrigerator. Do not store with avocado slices.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
- Easy Summer white Sangria (No Sugar Added!) - April 20, 2025
- Mexican Stuffed Sweet Potatoes with Salsa Verde Lentils - April 20, 2025
- Mexican Drowned tostada, tostada sinaloense - April 18, 2025