Vegetarian Mole Enchiladas
Creative 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 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.
To prepare Mole sauce, see the “How To Make Mole” box below.
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 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, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.