What Are Enmoladas?
Enmoladas are a delicious spin on enchiladas—a classic Mexican dish where corn tortillas are filled with options like beans, chicken, cheese, meat, or plantain, then generously coated with a rich mole sauce. They’re typically garnished with sesame seeds, sliced onion, a drizzle of Mexican crema, and crumbled queso fresco.
This recipe for plantain enmoladas offers a vegan twist, creating hearty, flavor-packed vegan mole enchiladas.
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
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
- Tomato, roasted tomato, and blended.
- Mole: Use your favorite mole, red, black, or poblano. I like a good, spicy red mole.
- Corn tortillas. Look for 100% corn tortillas. Heat the tortillas on a comal or in a frying pan with a little oil. They must be warm so that they are pliable 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 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?
Step 1: Prepare the Mole Sauce
Start by roasting the tomatoes, then blend them with a liquid—either vegetable broth or water—and mole paste. Pour this sauce into a small saucepan and bring it to a gentle boil. Once it’s bubbling, lower the heat and stir occasionally to prevent sticking or burning.
Step 2: Make the Plantain Filling
For the vegan filling, cook the plantain in salted water until tender. Once it’s done, peel it, then mash it into a smooth puree.
Step 3: Warm the Tortillas
There are a few ways to heat the tortillas: in the microwave, on a griddle, or in a frying pan with oil. My favorite method is to add a bit of vegetable oil to a large skillet over medium heat, then warm each tortilla for about a minute on each side until pliable. Afterward, blot any excess oil with a paper towel.
Step 4: Assemble the Enchiladas
Spoon one or two tablespoons of plantain puree onto each tortilla, then roll it up or fold it in half. Arrange the filled tortillas on a large platter or serve them on individual plates.
Step 5: Finish and Serve
Once your enchiladas are ready, drizzle them generously with the mole sauce. Top with a sprinkle of toasted sesame seeds, and garnish with avocado slices and red onion.
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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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