Mole de Frijoles Negros

Mole de Frijoles Negros is a rich and smoky vegan barbecue dish that beautifully combines black beans with a traditional mole sauce, delivering a burst of authentic Mexican flavors. Served with grilled vegetables, this dish is both hearty and satisfying, perfect for plant-based diners.

Ingredients

• Black beans - 400 grams (cooked and drained)
• Onion - 1 medium (chopped)
• Garlic - 3 cloves (minced)
• Olive oil - 2 tablespoons
• Chipotle in adobo sauce - 1 tablespoon (diced)
• Tomato paste - 2 tablespoons
• Vegetable broth - 120 ml
• Cocoa powder - 1 teaspoon
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Grilled bell peppers - 1 cup (sliced)
• Fresh cilantro - for garnish
• Lime - 1 (cut into wedges)

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced chipotle in adobo sauce to the pan, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the tomato paste, vegetable broth, cocoa powder, cumin, oregano, salt, and black pepper. Bring the mixture to a simmer.
4. Add the cooked black beans to the saucepan, stirring to combine. Let it simmer for 10 minutes to allow the flavors to meld.
5. While the mole is simmering, grill the sliced bell peppers until tender and slightly charred, about 5 minutes.
6. To serve, spoon the mole de frijoles negros into bowls, top with grilled bell peppers, and garnish with fresh cilantro and lime wedges.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestion.
• Rich in antioxidants from black beans and spices, promoting overall health.

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