Recipes

Portobello Mole Enchiladas

Serves 2

| Prep Time: 15 mins

| Cook Time: 40 mins

| Total Time: 55 mins

You may need: Dried Garlic Powder

Discover The Recipe

Mole (pronounced 'MOLE-lay') sauce is a complex and fragrantly spiced Mexican sauce traditionally made from braising chilis, aromatics (like onion and garlic), spices, nuts, seeds, dried fruit, and chocolate to form an incredibly rich sauce. In this vegan Portobello Mole Enchiladas recipe, our chefs develop a delicious sauce using our Mexican Mole spice blend, so you can whip together a stupendous dish in a fraction of the time! Mushrooms are oven roasted, turning beautifully tender and meaty in texture. The rich sauce displays depth of flavor with complex spices, notes of cocoa, savory tomato, and aromatic garlic and onion. The sauce is used to coat and soften tortillas then top the finished enchiladas!

Mole is a versatile sauce, perfectly suited to use with any meat or roasted veggies. Try spooning extra sauce on tacos or nachos, or head to our website and try some other authentic recipes such as Chicken Mole Poblano or Stuffed Poblano with Mole. Customize this recipe to your taste with meat like shredded rotisserie chicken or shrimp. Serve enchiladas with brown rice, freshly sliced tomatoes, onions, lime and cilantro for a fresh bite.

Ingredients

  • 2 onions (reserve a few slices for garnish)

  • 2 lbs portobello mushrooms, gills removed

  • 1 tsp salt (or to taste; optional)

  • 4 Tbsp olive oil, divided

  • 4 cloves garlic, minced

  • 5 Tbsp cocoa powder

  • 2 Tbsp Piquant Post Mexican Mole spice mix

  • 6 Tbsp tomato paste

  • 4 cups vegetable stock

  • 1/2 cup almond butter (peanut butter is OK)

  • 2 Tbsp sugar (optional)

  • 1/2 tsp black pepper (optional)

  • 12 small (4”) corn tortillas

  • 1/4 cup sour cream or yogurt (greek or coconut)

  • tomatoes, cilantro & lime wedges for garnish (optional)

Notes

It’s important to warm your tortillas before coating them in the mole sauce because they have a tendency to crack if they aren’t made soft and pliable before dipping. When you go to roll them they might split on the side!

Dice the onion going into the sauce very finely (like a mince), for the smoothest Mole sauce. Or you can use the blender or an immersion (stick) blender in the pan if needed.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Pre-heat oven to 450°F. Cut 1 onion into large wedges and portobellos into 1/2” cubes. Toss both with 2 Tbsp olive oil and place on a large sheet pan. Season with sea salt. Roast in the oven for 20 mins at 450°F.

Mince the other onion. Add to a medium sauce pan with 2 Tbsp oil and garlic. Sauté on Med for 2-3 mins. Then add cocoa powder, Mole spice blend, and tomato paste. Sauté for 1-2 mins or until the mixture becomes a thick, dark paste. Add vegetable stock, almond butter, sugar and black pepper. Whisk into a smooth sauce. Next, bring to a simmer and cook for 10-12 mins to thicken.

Heat a heavy bottomed skillet over Med heat. Warm tortillas in the skillet on both sides until pliable and slightly browned. Dip warm tortillas into mole sauce and transfer to a glass baking dish. Fill each tortilla with a few tablespoons of the roasted mushroom mix. Roll up and place with the seam down. Fill and roll all enchiladas & arrange side by side in the dish. Spoon more mole sauce on top & place in the oven to warm (or serve right away).

Garnish with sour cream/yogurt, cilantro, chopped tomato, onion & lime wedges, Serve with rice or quinoa.

Alternatives & Substitutions

  • We've used coconut yogurt on top of the enchiladas, but typically you'll find enchiladas are topped with cheese. Use vegan cheese as a topping or if you eat dairy, try regular cheese!

  • Feel free to change up the filling in these enchiladas. We love mushrooms because they are so meaty and wonderful with the rich sauce. However, any variety of vegetables would work inside! Try zucchini, sweet potato, winter squash, potato, and/or black beans!

  • Try our delicious vegan Stuffed Poblano with Mole sauce recipe instead.

  • If you eat meat, simply sub / add in shredded rotisserie chicken to the filling and top with your favorite shredded cheese before baking these enchiladas.

  • Or, try our lovely Chicken Mole Poblano recipe -- a Mexican classic!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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