VEGETARIAN MOLE ENCHILADAS RECIPES
ROASTED MUSHROOM MOLE ENCHILADAS RECIPE | REAL SIMPLE
What is an enmolada, you ask? They’re a type of enchilada that’s smothered in rich, cocoa-spiked mole sauce. Often made with chicken, this vegetarian rendition substitutes roasted mushrooms, which add a deep savory note to balance out the slightly sweet sauce. Traditional mole usually requires many hours and upwards of forty ingredients to get its signature depth of flavor. This shortcut version is just as delicious, and gets dinner on the table fast. Sprinkled with bright green pumpkin seeds and slices of bright white onion, this dish is worthy of a dinner party or special occasion.
Provided by Ananda Eidelstein
Total Time 40 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds. Finely chop 1 onion half; set aside. Thinly slice remaining half; reserve a few slices for serving. Toss sliced onion, mushrooms, ¼ cup oil, and ¾ teaspoon salt in a large bowl. Divide mixture between 2 baking sheets and spread in an even layer. Roast for 20 minutes. Stir; continue roasting until mixture is golden brown, 5 to 10 minutes.
- Meanwhile, make mole: Heat remaining 2 tablespoons oil in a large skillet over medium. Add chopped onion, garlic, and ¼ teaspoon salt; cook until softened, 3 to 4 minutes. Add chili powder, coriander, and cinnamon; cook, stirring constantly, for about 1 minute. Stir in cocoa, then tomato paste; cook, stirring constantly, until mixture becomes a darkened paste, about 1 minute. Add stock, scraping up browned bits from bottom of skillet. Whisk in almond butter and sugar and bring to a simmer. Reduce heat to medium-low and cook, whisking occasionally, until mixture is thickened, about 12 minutes. Stir in pepper and remaining ½ teaspoon salt.
- Using tongs, dip 1 tortilla into mole to coat; transfer to a 3-quart serving dish. Top tortilla with ? cup roasted mushroom mixture; roll up and place seam side down. Repeat with remaining tortillas and mushroom mixture. Top with remaining mole, reserved sliced onion, and pepitas.
VEGETARIAN ENCHILADAS | READY SET EAT
Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas
Provided by ReadySetEat
Total Time 45 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
- Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
- Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 354
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VEGETARIAN ENCHILADAS RECIPE | ALLRECIPES
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 452.1 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 452.1 calories per serving
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
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