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.

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