Black bean mole with roasted vegetables

SmartPoints® value per serving
Total Time
1 hr 22 min
30 min
32 min


Sun-dried hot chile pepper(s)

2 item(s), ancho variety

Sun-dried hot chile pepper(s)

1 item(s)

Hot water

2 cup(s), boiling

Canola oil

1 Tbsp

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

2 medium clove(s), minced

Ground cumin

1½ tsp

Dried oregano

½ tsp

Ground cinnamon


Plum tomato(es)

3 medium, chopped


¼ cup(s)

Slivered almonds

2 Tbsp, toasted

Canned black beans

15½ oz, rinsed and drained

Kosher salt

1½ tsp

70-85% dark chocolate

1 oz, chopped

Cooking spray

5 spray(s)

Uncooked cauliflower

4 cup(s), florets

Uncooked string beans

½ pound(s), trimmed


¼ cup(s), chopped

Fresh lime(s)

1 item(s), cut into 4 wedges


  1. 1 Heat large skillet over medium heat. Add anchos and cascabel and cook, turning often, until lightly toasted and fragrant, about 1 minute. Transfer chiles to medium bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain chiles and reserve water. Remove and discard seeds and stems of chiles; finely chop chiles.
  2. 2 Heat oil in same skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, cumin, oregano, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and raisins and cook, stirring occasionally, until mixture comes to boil, about 3 minutes. Let cool slightly.
  3. 3 Transfer onion mixture to food processor; add 3/4 cup reserved chile soaking water, the chopped chiles, 1 tablespoon almonds, 1/3 cup black beans, and 1 teaspoon salt; puree. 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 water, if needed, to thin sauce. Remove from heat; add chocolate and let stand 1 minute. Stir until smooth. Keep sauce warm.
  4. 4 Meanwhile, to make vegetables, preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray.
  5. 5 Place cauliflower and green beans in prepared pan; sprinkle with remaining 1/2 teaspoon salt and lightly spray with olive oil nonstick spray. Toss to coat and spread vegetables into single layer. Roast, stirring once, until crisp-tender, about 20 minutes.
  6. 6 Spoon sauce evenly onto plates; top evenly with cauliflower and green beans. Sprinkle evenly with remaining 1 tablespoon almonds. Sprinkle with cilantro and serve with lime wedges.
  7. Serving size: (about 3/4 cup sauce and 1 1/2 cups vegetables)