Holy Mole Frijoles Three Bean Mole
Boldly spiced and irresistibly rich, Holy Mole Frijoles Three Bean Mole is a plant-based twist on classic Mexican mole that’s equal parts comforting and flavorful. This hearty recipe brings together three protein-packed beans—black, pinto, and kidney—in a luscious sauce infused with unsweetened cocoa, dark chocolate, and aromatic spices like cinnamon, cumin, and smoked paprika. Simmered to perfection, the beans soak up the complex flavors of the mole, while fresh cilantro and zesty lime wedges add a vibrant finishing touch. Ready in under 45 minutes, this dish is perfect for weeknight dinners or meatless meal prep, delivering a satisfying, nutrient-packed bowl that pairs beautifully with rice, tortillas, or even a simple green salad. Explore the authentic taste of Mexican-inspired cuisine with this vegan-friendly masterpiece!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 15 ounces canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup pinto beans (cooked or canned, drained and rinsed)
- 1 cup kidney beans (cooked or canned, drained and rinsed)
- 1 ounce dark chocolate (70% cocoa or higher), chopped
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until translucent and softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Pour in the diced tomatoes and vegetable broth. Stir to combine and bring to a gentle simmer.
Add the cocoa powder, cinnamon, cumin, chili powder, smoked paprika, and salt. Stir thoroughly to ensure the spices are evenly distributed.
Allow the mixture to simmer for 10 minutes, stirring occasionally, to let the flavors meld together.
Add the black beans, pinto beans, and kidney beans to the saucepan. Stir gently to coat the beans in the mole sauce.
Let the beans simmer in the sauce for 10-15 minutes, stirring occasionally, until heated through and fully infused with flavor.
Add the chopped dark chocolate to the pan and stir until it melts completely into the sauce, creating a silky consistency.
Remove the mole from heat and garnish with chopped cilantro. Serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 30.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4010 mg | 85% | |
*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.
