Disclaimer: The post is in partnership with Hernán & may include affiliate links.
What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.
It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.
If you want to give Hernan Mole a try be sure to visit their site.
The Recipe: Mole Enchiladas with Braised Greens and Potatoes
- Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
- You can use any leafy greens you prefer such as spinach, kale and swiss chard.
- Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
- You can also top this with almond crema.
- Enjoy!!
Vegan Mole Enchiladas with Braised Greens and Potatoes
Ingredients
- 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
- 1 cup Diced onion
- 2 cloves Garlic minced
- 4 cups Spinach or Swiss chard
- 1 jar Hernan Mole Poblano
- 2 - 3 cups Vegetable stock
- 12 Corn tortillas
- ¼ cup Toasted sesame seeds
- 1 Avocado, sliced
Preparation
- Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
- While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
- Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
- Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
- In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
- Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
- Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
- Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
- Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
- 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.
Chef's Notes
Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.
