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Enmoladas Veggie De Platano Con Mole

This recipe will make you go bananas! Turn the traditional enmoladas into a delicious vegetarian meal for the whole family.

25 Minutes
10 Minutes
35 Minutes


  • ⅓ (78g) jar DOÑA MARÍA® Mole Original
  • 1 ½ cups vegetable broth
  • 8 Corn tortillas
  • 1 cup bananas, cut into ½-inch cubes
  • ½ cup zucchini, cut into ½-inch cubes
  • ½ cup red bell peppers, cut into ½-inch cubes
  • ¼ cup onion, cut into ½-inch cubes
  • 1 garlic clove, minced
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup cream
  • ¼ cup cotija cheese, crumbled
  • ½ cup avocado, cut into ½-inch cubes
  • 2 tablespoons red onion, finely chopped


  1. In small pot, pour DOÑA MARÍA® Mole Original and vegetable broth. Heat for 5 minutes and reserve.
  2. In medium skillet, add oil, and fry banana cubes until golden brown over medium heat.
  3. Remove and reserve on absorbent paper to remove excess fat.
  4. In medium skillet, add tablespoon of oil, onion, and garlic, cook until transparent. Add pepper and zucchini, cook over low heat for 5 minutes. Add fried bananas, salt and pepper. Reserve.
  5. Heat skillet, add corn tortillas, heat for 1 minute both sides.
  6. Place tortillas in table, add filling.
  7. Roll up tortillas and place in a serving dish.
  8. Pour hot DOÑA MARÍA® mole and cream, crumbled cheese, red onion, and avocado cubes.