Mole Black Beans
Ingredients
The beans
-
3
cans (14-ounce)
cooked black beans
-
½
cup
water or broth
-
to taste
salt
-
¼–½
cup
crumbled queso fresco cheese (optional)
-
to taste
cilantro for garnish
Quick Mole Sauce
-
¼
cup
veggie broth, chicken stock or water
-
¾
cup
tomato sauce
-
1
tablespoon
olive oil
-
2
cloves
garlic
-
½
cup
onion (rough diced)
-
1
tablespoon
soy sauce (or GF Liquid Aminos)
-
1
chipotle chili
canned in adobo sauce
-
1
tablespoon
adobo sauce
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
1
teaspoon
oregano (optional)
-
½
teaspoon
cinnamon
-
pinch
cloves (optional)
-
¼
teaspoon
salt and pepper
-
2
tablespoons
sesame tahini paste (or peanut butter or almond butter)
-
1
ounce
dark chocolate (squares or chips)
-
to taste
agave or maple (optional)
Instructions
- Preheat the oven to 350°F.
- Make the Quick Mole Sauce by blending broth, tomato sauce, olive oil, garlic, onion, soy sauce, chipotle, spices, and salt until smooth. Simmer for 10 minutes.
- Place the drained and rinsed black beans in a greased baking dish and stir in the warm mole sauce. Adjust consistency with water or broth.
- Sprinkle with queso fresco cheese if desired, cover with foil, and bake for 25-30 minutes until heated through and bubbling.
- Garnish with cilantro and serve as a side dish or base for a bowl.
Nutrition Facts (estimated)
Servings
5 cups
Calories
292
Total fat
9.8g
Total carbohydrates
38.4g
Total protein
14.9g
Sodium
1169.1mg
Cholesterol
7.3mg
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