| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 15g | 7g | 57g |
| sugars | fibre | protein | salt |
| 9g | 12g | 14g | 1.2g |
Why I Love Mexican Vegan Enchiladas with Mole Sauce
One recipe that captures my heart is the Vegan Enchiladas with Mole Sauce. This delightful Mexican staple is not only a burst of flavors but also a testament that eating healthy does not equate to bland and boring. Vibrant and filling, it’s a dish that doesn’t skimp on taste while delivering a bouquet of beautiful ingredients that make it a delight for all the senses.
A Dish That Echoes with Melodies of Cultures
With roots in Nigeria and experiences steeped in Southern United States cooking, my perspective on food is diverse. This very diversity is what makes the Vegan Enchiladas with Mole Sauce special. Its origins may be distinctly Mexican, but its spirit, to me, is universality. This delectable patchwork of flavors, textures, and colors reminds one of the Afro-Southern fusion that I champion, where the different components harmonize to create a symphony of gastronomic delight.
Cooking as a Creative Outlet
Vegan Enchiladas with Mole Sauce lets me play with flavors and textures. The velvety mole sauce, rich and deep – thanks to ingredients like cocoa powder, peanut butter, and a blend of spices – envelopes the scrumptious stuffing of beans, corn, peppers, and onions. And who could resist the crunch and color of the toppings – cilantro, green onions, jalapenos, and avocados! Mouth-watering, isn’t it?
Although there isn’t a specific chef that inspired this particular recipe, my admiration for vegan chef and author Ella Woodward, known for Deliciously Ella, has helped me explore the labyrinth of plant-based recipes. Her take on food – wholesome, flavorful, and kind to the planet – finds echo in this Mexican gem.
If you’ve enjoyed dishes like Tacos Al Pastor or Veggie Chiles Rellenos, you would certainly appreciate the depth of flavors in these Vegan Enchiladas. Similarly, if you are planning a Mexican dinner night, my recommendation would be to pair it with a lively salsa or a zingy guacamole.
Whether you’re a vegan, contemplating a plant-based diet, or simply a fan of good food, Vegan Enchiladas with Mole sauce is one recipe that’s definitely worth trying. It exemplifies how diverse cuisines can converse with each other on a plate, bringing immense satisfaction to the food lover, one bite at a time.
What You’ll Need
- 12 corn tortillas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, assorted colors, chopped
- 2 cups cooked pinto beans
- 2 cups corn kernels
- 2 cups shredded vegan cheddar cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
- For the Mole Sauce:
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 2 tablespoons cocoa powder
- 1 tablespoon peanut butter
- 1 can diced tomatoes
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 3 cups vegetable broth
- Salt and pepper to taste
- Toppings:
- Chopped cilantro
- Chopped green onions
- Sliced avocado
- Sliced jalapenos
Method
Step One
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and chopped bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.
Step Two
Add the cooked pinto beans, corn kernels, and half of the shredded vegan cheddar cheese to the skillet. Stir well to combine, then season with salt and pepper to taste. Continue to cook for a few more minutes until everything is heated through, then remove from heat.
Step Three
Now, start preparing the mole sauce. In a separate saucepan, heat another 3 tablespoons of olive oil over medium heat. Stir in the chili powder, cocoa powder, peanut butter, diced tomatoes, cumin, cinnamon, cayenne pepper, and ground cloves. Cook for a minute or so to let the spices bloom.
Step Four
Pour the vegetable broth into the saucepan with the spice mixture. Bring the sauce to a boil, then reduce heat and let it simmer for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
Step Five
Preheat your oven to 350°F (175°C). To assemble the enchiladas, spoon a portion of the vegetable and bean mixture onto each corn tortilla. Roll up each tortilla and place seam-side down in a baking dish. Repeat until all the tortillas are filled and placed in the dish.
Step Six
Pour the prepared mole sauce evenly over the filled tortillas in the baking dish. Sprinkle the remaining vegan cheddar cheese on top. Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and the sauce is bubbling.
Step Seven
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Serve each enchilada topped with chopped cilantro, chopped green onions, sliced avocado, and sliced jalapenos.
