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Black bean mole with roasted vegetables

Black bean mole with roasted vegetables

5
Points®
Total Time
1 hr 20 min
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Mole is a deeply flavored sauce originating from Oaxaca, Mexico. It's made from toasted chiles, nuts, seeds, spices, and chocolate. Instead of relying solely on calorie-dense nuts to thicken the sauce, we blend some black beans into the mixture to give it body.You typically see mole sauce served over poultry or meat, but the fragrant mixture is also delicious with vegetables, like the roasted cauliflower and green beans here, and adds richness to this vegan dish.

Ingredients

Cooking spray

5 spray(s)

Sun-dried hot chile pepper

2 item(s), ancho variety

Sun-dried hot chile pepper

1 item(s), cascabel variety

Cauliflower

4 cup(s), chopped, florets

Uncooked string beans

½ pound(s), trimmed

Kosher salt

1½ tsp, divided

Canola oil

1 Tbsp

Uncooked onion

1 small, chopped

Garlic

2 clove(s), minced

Ground cumin

1½ tsp

Dried oregano

½ tsp

Ground cinnamon

⅛ tsp

Plum tomato

3 medium, chopped

Raisins

¼ cup(s)

Canned black beans

15½ oz, rinsed and drained

Slivered almonds

2 Tbsp, toasted

70-85% dark chocolate

1 oz, chopped

Cilantro

¼ cup(s), chopped

Lime

1 item(s), cut into 4 wedges

Instructions

  1. Warm a large skillet over medium heat. Add dried chiles; cook, turning often, until lightly toasted and fragrant, 1 minute. Transfer chiles to a medium bowl and add 2 cups boiling water; let stand 20 minutes. Drain chiles and reserve liquid. Remove and discard seeds and stems of chiles; finely chop and set aside.
  2. Preheat oven to 450°F. Spray a sheet pan with nonstick spray.
  3. On prepared pan, spread cauliflower and green beans; sprinkle with 1⁄2 tsp salt and lightly spray with nonstick spray. Toss to coat and spread vegetables in a single layer. Roast, stirring once, until crisp-tender, about 20 minutes.
  4. In skillet over medium-high heat, warm oil. Add onion; cook, stirring often, until softened, about 5 minutes Add garlic, cumin, oregano, and cinnamon; cook, stirring constantly, for 1 minute. Add tomatoes and raisins; cook, stirring occasionally, until mixture comes to a boil, about 3 minutes. Let cool slightly.
  5. To a food processor, transfer onion mixture; add reserved chopped chiles, 3⁄4 cup reserved chile soaking liquid, 1⁄3 cup black beans, 1 tbsp almonds, and remaining 1 tsp salt; purée. Return to skillet. Add remaining black beans and cook over medium heat, stirring occasionally, until heated through, about 2 minutes (add more reserved chile soaking liquid, if needed, to thin sauce). Remove from heat; add chocolate and let stand 1 minute. Stir until chocolate melts and sauce is smooth.
  6. Onto each of 4 plates, evenly spoon sauce; top with cauliflower and green beans. Sprinkle with remaining 1 tbsp almonds. Sprinkle with cilantro and serve with lime wedges.
  7. Serving size: (about 3⁄4 cup sauce and 11⁄2 cups vegetables)

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