Frijole Mole
Dive into the rich, bold flavors of Frijole Mole, a unique twist on classic Mexican mole that’s both hearty and satisfying. This recipe combines tender black beans with earthy ancho chilies, creamy peanut butter, and a hint of cocoa for a velvety sauce bursting with complex, smoky notes. Infused with fragrant spices like cinnamon and cumin and lightly sweetened with honey or agave, this dish achieves the perfect balance of savory and sweet. Ready in just 45 minutes, this plant-based delight is perfect for weeknight dinners or special occasions. Serve over fluffy rice or with warm tortillas, and don’t forget a sprinkle of fresh cilantro for the ultimate finishing touch! Whether you’re a vegetarian food lover or simply craving a comforting dish with a Mexican-inspired twist, Frijole Mole is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Black beans (cooked and drained)
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 Dried ancho chilies (seeded and rehydrated)
- 2 tablespoons Tomato paste
- 1.5 cups Vegetable broth
- 2 tablespoons Peanut butter (unsweetened)
- 1 tablespoon Cocoa powder (unsweetened)
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cumin
- 1 tablespoon Honey or agave nectar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 cups Cooked white or brown rice (optional for serving)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rehydrated ancho chilies, tomato paste, and cooked black beans to the pan. Stir well to coat the beans in the tomato mixture.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the peanut butter, cocoa powder, ground cinnamon, ground cumin, honey (or agave), salt, and black pepper to the pan. Stir until everything is well combined.
Reduce the heat to low and allow the mixture to simmer gently for 15-20 minutes, stirring occasionally to prevent sticking.
Use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy. Adjust the consistency with more vegetable broth if needed.
Taste and adjust seasonings as necessary, adding more salt, pepper, or honey for balance.
Serve the Frijole Mole warm, garnished with fresh cilantro. Pair with rice, tortillas, or your favorite side dishes.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 42.5 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
