Vegan Enmoladas [Mole Enchiladas]


This recipe is delicious, and was not difficult to make vegan!

Ingredients:

Filling
  • 2 brown potatoes (cubed)
  • 1 can pinto beans (drained and rinsed)
  • drizzle of olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 bunch of scallions or green onions (about 5-7)
Mole
  • 4 cups vegetable stock
  • 1 cup mole sauce or paste (I use Doña Maria original, but you can find other brands even organic too)
  • 1 tsp cinnamon
  • 4 squares vegan chocolate
  • 1 tsp maple syrup
  • 1/2 cup vanilla unsweetened soy milk
  • your favorite corn tortillas (do not use flour, they will fall apart)
  • avocado, green scallion tops, and sesame seeds for garnish toppings (optional)
Directions:

1. Chop the green onions and divide them (white bulbs and the green tops)


2. Combine the white bulbs with all of the filling ingredients and mix with your hands coating all the beans and potatoes


3. Roast the filling in the oven for 40 minutes at 375 degrees

4. Begin making mole sauce once you put filling in the oven

5. Heat vegetable stock and mole paste constantly stirring over low/med heat. (this takes a while but you have to keep your eye on it and try to break up the paste and dissolve it)


6. Once it is dissolved add the cinnamon, chocolate, maple syrup and bring to a soft rolling boil, constantly stirring

7. Next swirl in the soy milk then let your mole sauce cool...


8. Once your filling is cooked and cooled, heat your tortillas either on the stove or in the microwave to make them pliable

9. You can set up a station to assemble the enmoladas...


10. Coat your tortillas with mole sauce, then fill them with the vegetables, fold them over and line them in an olive oil coated casserole dish




11. Cover with additional mole sauce and bake at 300 degrees for 25 minutes (make sure to save some mole for serving)

12. Serve with spoonfuls of extra mole, avocado slices, green onions, and sesame seeds

13. ENJOY!





Directions:
  1. Chop the green onions and divide them (white bulbs and the green tops)
  2. Combine the white bulbs with all of the filling ingredients and mix with your hands coating all the beans and potatoes
  3. Roast the filling in the oven for 40 minutes at 375 degrees
  4. Begin making mole sauce once you put filling in the oven
  5. Heat vegetable stock and mole paste constantly stirring over low/med heat. (this takes a while but you have to keep your eye on it and try to break up the paste and dissolve it)
  6. Once it is dissolved add the cinnamon, chocolate, maple syrup and bring to a soft rolling boil, constantly stirring
  7. Next swirl in the soy milk then let your mole sauce cool
  8. Once your filling is cooked and cooled, heat your tortillas either on the stove or in the microwave to make them pliable
  9. You can set up a station to assemble the enmoladas...
  10. Coat your tortillas with mole sauce, then fill them with the vegetables, fold them over and line them in an olive oil coated casserole dish
  11. Cover with additional mole sauce and bake at 300 degrees for 25 minutes (make sure to save some mole for serving)
  12. Serve with spoonfuls of extra mole, avocado slices, green onions, and sesame seeds
  13. ENJOY!

Comments

Post a Comment