Recipes
Portobello Mole Enchiladas
Serves 2
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Mexican Mole
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 the oven to 450°F. Cut 1/2 of the onion into large wedges and the portobellos into 1/2” cubes. Toss both with 2 tablespoons of the olive oil and place on a sheet pan. Season with sea salt. Roast in the oven for 20 minutes at 450°F.
Mince the other half of the onion and add to a medium sauce pan with 2 tablespoons of oil and the garlic. Sauté for 2-3 minutes and then add the cocoa powder, the Piquant Post Mexican Molé spice mix and the tomato paste. Saute for 1-2 minutes or until the mixture becomes a thick, dark paste. Add the tomato paste, vegetable stock, almond butter, sugar and black pepper. Whisk until a smooth sauce is formed. Bring to a simmer and cook for 10-12 minutes to thicken. Pour the molé sauce into a shallow wide dish and set aside.
Heat a heavy bottomed skillet over medium heat. Warm the tortillas in the skillet on both sides until pliable and slightly browned. Dip the warm tortilla into the molé sauce on both sides and transfer to a glass casserole dish. Fill the tortilla with a few tablespoons of the roasted mushroom/onion mix. Roll up into a burrito shape and place with the seam is down into the glass baking dish.. Fill and roll all the enchiladas and place all of them next to each other in the dish. Spoon more molé sauce on top and place in the oven to warm for 10-15 minutes.
After they are done warming in the oven, garnish with coconut yogurt, cilantro, chopped tomato or onion and lime wedges, Serve with brown 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, Vegan Tlayuda, or Portobello Mole Enchiladas recipes 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, Memelas con Mole, Braised Beef Mole Tacos, or Shrimp Mole Enchiladas recipes -- Mexican classics!
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!
Portobello Mole Enchiladas
Serves
2
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Piquant Post spice you'll need: Mexican Mole
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)
Instructions
Pre-heat the oven to 450°F. Cut 1/2 of the onion into large wedges and the portobellos into 1/2” cubes. Toss both with 2 tablespoons of the olive oil and place on a sheet pan. Season with sea salt. Roast in the oven for 20 minutes at 450°F.
Mince the other half of the onion and add to a medium sauce pan with 2 tablespoons of oil and the garlic. Sauté for 2-3 minutes and then add the cocoa powder, the Piquant Post Mexican Molé spice mix and the tomato paste. Saute for 1-2 minutes or until the mixture becomes a thick, dark paste. Add the tomato paste, vegetable stock, almond butter, sugar and black pepper. Whisk until a smooth sauce is formed. Bring to a simmer and cook for 10-12 minutes to thicken. Pour the molé sauce into a shallow wide dish and set aside.
Heat a heavy bottomed skillet over medium heat. Warm the tortillas in the skillet on both sides until pliable and slightly browned. Dip the warm tortilla into the molé sauce on both sides and transfer to a glass casserole dish. Fill the tortilla with a few tablespoons of the roasted mushroom/onion mix. Roll up into a burrito shape and place with the seam is down into the glass baking dish.. Fill and roll all the enchiladas and place all of them next to each other in the dish. Spoon more molé sauce on top and place in the oven to warm for 10-15 minutes.
After they are done warming in the oven, garnish with coconut yogurt, cilantro, chopped tomato or onion and lime wedges, Serve with brown rice or quinoa.
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.
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