Top the enchiladas with avocados and cilantro and serve warm. Post was not sent - check your email addresses! I am within walking distance of at least fifteen Mexican restaurants and not a single one offers a vegan option. The mole, cashew cream, and cilantro avocado sauce together is some next level goodness that will make you want to eat these every day! Corn tortillas filled with plantains pure covered in mole sauce and topped with avocado, red onion slices, and toasted sesame seeds. This recipe is delicious, fast and super nutritious. Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas, Tagged With: Dinner, Enchiladas, Mexican, Mole, Vegan, Vegan Enchiladas. Serve two or three enchiladas in the middle of a plate, with big spoonfuls of Mexican Rice on either side. * (You can also save a small amount of the mole sauce to spoon over your enchiladas for serving.) Yum! A beautiful presentation, Megan. Thank you so much Megan! Serves 4 to 6. This recipe makes enough for two pans of enchiladas, or you can save the leftover veggies and rice for a different meal. I literally ate these enchiladas for three days straight when I made them the first time. Blend until everything is perfectly integrated. Fry the raisins, pumpkin seeds, peanuts, almonds, tortilla, bolillo, and plantain one at a time until deep … Wanting to convince your meat eating loved ones to eat more veggies? Roll the … Any way you could include that information? It’s almost time to eat! Top the enchiladas with avocados and cilantro and serve warm. REFUND POLICY | SHIPPING POLICY, Get recipes, exclusive discounts, and updates on. Spoon a layer of the mole sauce into the bottom of a 8 x11 inch baking dish. Assemble the enchiladas: Spread the mole around to cover the bottom of the baking dish. This step makes the tortillas easier to roll. It would be fantastic and really take the guess work out, thank you <3, Thanks for the comment and for loving our recipes! Bake for ten minutes at 375 degrees. Combine all ingredients for the Mexican Rice in a large rice cooker, press start. And for the filling of the vegan mole enchilada, plantains work perfectly in this dish. You can also use black mole paste or the coloradito one to make these enmoladas. This post was made in partnership with La Guleaguetza, … Spread 1-2 tablespoons of refried black beans on a corn tortilla. This dish can be prepared ahead of time and then baked when ready to serve. Prepare the enchilada filling: In a separate large skillet, sauté the red onion, poblano pepper, red pepper, and garlic over medium-high heat until tender. Hi, I'm Megan aka Carrots & Flowers. A real corn tortilla just needs masa harina (affiliate link). mayo 18, 2020. Thanks again for the feedback, it is truly helpful! 2 tablespoons all natural peanut butter or almond butter, 1-15 ounce can black beans, drained and rinsed. Be careful not to get them brown; the idea is to get them soft and pliable. Cover the top of the enchiladas with 1 cup of vegan mole sauce. Wrap the corn tortillas in damp paper or cloth towel and microwave for 1-2 minutes or just until the tortillas are softened.