Cut the plantains in half crosswise. You may be able to gauge their ripeness from looking at them; riper ones will have almost no visible core, while greener ones will display a central core nearly ¼-inch thick. Place the halved plantains in a medium-sized saucepan and add water to cover by about 1 inch. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook until they are soft enough to mash, testing with a knife tip as described above after about 25 minutes. Drain and let cool.
While the plantains cook, place the beans in a small mixing bowl and mash to a fine purée with the powdered avocado leaf, using a potato masher or heavy pestle. Set aside.
Peel the cooked plantains, place in a large mixing bowl, and mash very thoroughly with a (clean) potato masher or pestle. (Alternatively, you can purée them in a food processor, but take care to stop before they become over processed and gluey, which makes them hard to work with.)
Rub a light film of oil over your palms and shape the mashed plantains into 20-24 balls about the size of golf balls. Remoistening your hands with oil as necessary, place them one at a time on a lightly oiled plate or work surface and flatten with your fingertips into rounds about 2½-3 inches across. Place about 2 teaspoons of the mashed bean mixture in the center of each round and top with a dollop of mole paste; fold up the sides and press together to make a stubby cigar shape with well sealed edges. Place the filled “cigars” on a lightly oiled cookie sheet as they are shaped and cover with a moist tea towel. They can be made up to 2 hours in advance of cooking, though I recommend refrigerating if they have to sit longer than 15-20 minutes.
When you are ready to cook and serve the fritters, place a deep, heavy medium-sized skillet over medium-high heat and add oil to a depth of at least 1½-2 inches. Heat to 375ºF. Fry the filled rolls 3 or 4 at a time, turning to cook evenly on all sides, for about 3 minutes or until golden. As they are done, lift out with a skimmer or slotted spatula and let drain briefly on paper towels. Serve hot, either plain, with any preferred hot sauce, or with Mexican crema.