Black Bean Mexican Mole
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Black Bean Mexican Mole

Black Bean Mexican Mole

Ingredients

Method

  • 2 tsp oil
  • 1 sliced red onion
  • 1 crushed garlic clove
  • 1 tsp each ground coriander and chilli powder
  • ½ tsp ground cinnamon
  • 400g tin of black-eyed beans
  • 2 tsp cocoa powder
  • 1 tsp vegetable stock powder
  • 1 tbsp tomato paste
  • Tomato salsa, to serve
  • Tortillas, to serve
  • Heat the oil in a frying pan and cook the onion and garlic for 5 mins to soften. Tip in the coriander, chilli powder and cinnamon, and stir well to combine.
  • Add the black-eyed beans (and the water from the can), then stir in the cocoa, stock powder and tomato paste. Cook until you have a thickened sauce, then spoon into bowls and top with a dollop of salsa. Serve with tortillas for dipping - yum!
10 mins
2 serving

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