Vegetarian Mole Enchiladas

Main Meals

A Recipe by El Popular

Got a ‘beef’ with meat? We got you. El Popular’s Mole sauce tastes good on everything, especially veggies. With Vegetarian Mole Enchiladas this good, you’re gonna want “the whole enchilada” – no really, you’re going to want to eat the whole thing.

Let’s Get Started

  • Prep Time: 20 mins

  • Cook Time: 30 mins

  • Makes: 4 servings

Ingredients

  • 1 jar El Popular Mole Paste 8oz. or Powder 4oz.
  • 2-4 cups of vegetable broth
  • 1 package El Popular Vegetarian Chorizo
  • 1 small potato diced small
  • 1 Tbsp vegetable oil
  • 1 cup chopped onion
  • 15.5 oz can of pinto beans, drained
  • 8 oz tomato sauce
  • 4.5 oz chopped green chiles
  • ½ cup finely chopped green onions
  • 8 corn tortillas

Directions

  • To prepare the Mole sauce, see “Mole 101″ below.
  • In a medium skillet, add the Vegetarian Chorizo for 2 minutes over medium heat.
  • Add potatoes and cook for an additional 10 minutes.
  • Add onions and cook for 5 minutes more.
  • Add beans, green onions and tomato sauce. Sauté for another 5 minutes. Set aside.
  • Heat corn tortillas on a pan one by one until flexible. Dip each tortilla into mole sauce. After, place the dipped tortilla on a flat work surface.
  • Fill with Vegetarian Chorizo mix and roll tortilla, then carefully place it on the serving platter seam down. Repeat with remaining tortillas.
  • Spoon extra mole sauce over enchiladas.
  • For added flavor, top with sour cream, crumbled cheese, and cilantro.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

SOCIALLY SHARE

PRINT RECIPE

Find More Main Meal Recipes

Join Our Table — Recipes from Our Kitchen to Yours

Join Our Table — Recipes from Our Kitchen to Yours