The BEST Enmoladas Recipe (Mole Enchiladas Vegan)
Enmoladas are enchiladas made with mole sauce. They are a super satisfying and flavor packed meal. The filling options are endless and they make a perfect weeknight meal for the whole family. Traditionally filled with chicken, this plant-based enmoladas recipe is a delectable and healthier option.
Servings: 4 servings
Calories: 172kcal
Ingredients
- 1 lb. oyster mushrooms
- ½ cup white onion chopped
- 2 cup zucchini chopped into small bitesize pieces
- 1 large carrot peeled and finely diced
- 3 whole garlic cloves minced
- 1 teaspoon salt adjust to taste
- ½ teaspoon ground black pepper adjust to taste
- 2 Teaspoons olive oil
- 12 corn tortillas
- 4 cups mole sauce use my mole ranchero recipe
Instructions
- Make a batch of my mole ranchero sauce or prepare your store-bought mole according to the package instructions.
- Heat the oil in a large non-stick pan and sauté the mushrooms until golden brown on both sides. Remove from the pan and set aside.
- Sauté the onion until soft. You can add more oil or a splash of water to the pan to help cook it.
- Add the zucchini, carrot, and garlic to the pan and season with salt and pepper. Cook until the vegetables are tender.
- Mix in the cooked mushrooms and cook for another 5 minutes. Adjust seasoning if desired. Turn off heat and set aside.
- Warm the tortillas on a hot comal or the microwave. Fill with the cooked veggies and fold in half moon shapes or roll up if desired. Each plate should have 3 filled tortillas.
- Drizzle the plates with 1 cup each of warm mole sauce. Sprinkle with half a teaspoon of sesame seeds. Serve immediately with your favorite side dishes and enjoy!
Notes
You can use any type of mushroom you'd like. The vegetables can also be adjusted to whatever you have on hand or is in season.
If you'd like you can also serve with a drizzle of crema and some crumbled queso fresco or cotija, and some sliced onion. Please notice that the nutritional information will vary depending on what type of mole you use as well as the corn tortillas you use. The calculations are based on my mole ranchero. Additionally any side dishes are not factored into these calculations.
If you'd like you can also serve with a drizzle of crema and some crumbled queso fresco or cotija, and some sliced onion. Please notice that the nutritional information will vary depending on what type of mole you use as well as the corn tortillas you use. The calculations are based on my mole ranchero. Additionally any side dishes are not factored into these calculations.
Nutrition
Serving: 4servings | Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 21mg | Potassium: 477mg | Fiber: 7g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 4mg
