Black-eyed bean mole topped with tomato salsa in bowl with fork

Black-eyed bean mole with salsa

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(17 ratings)

Prep: 15 mins Cook: 5 mins - 8 mins


Serves 2

Try this healthy Mexican dish as a quick and easy low-calorie lunch that counts as three of your 5-a-day. The beans are a great source of protein and fibre

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal290
  • fat5g
  • saturates1g
  • carbs39g
  • sugars16g
  • fibre15g
  • protein14g
  • salt0.3g
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    For the salsa

    • 1 red onion, finely chopped
    • 2 large tomatoes, chopped
    • 2 tbsp fresh coriander
    • ½ lime, zest and juice



      The same shape, but smaller than…

    For the mole

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 red onion, halved and sliced
    • 1 garlic clove, finely grated
    • 1 tsp ground coriander
    • 1 tsp mild chilli powder
    • ½ tsp ground cinnamon
    • 400g can black-eyed beans in water
    • 2 tsp cocoa
    • 1 tsp vegetable bouillon
    • 1 tbsp tomato purée


    1. Tip all the salsa ingredients into a bowl and stir together. 

    2. For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.

    3. Spoon into shallow bowls, top with the salsa and serve. 

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    Comments, questions and tips

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    4th Nov, 2019
    I was really excited about this recipe, but unfortunately, black eyed beans just aren't for me. I had never had them before so this was an experiment. However, the salsa is a really good recipe, which I will continue to use for dip!
    16th Sep, 2019
    Light and flexible dish to rustle up very quickly, very tasty.
    30th Jun, 2019
    Was delicious, included paprika and cumin in mine and topped with sliced cheese at the end, to melt in.
    Chris Hall
    20th Jan, 2019
    This didn't really work for me, I thought it was nice and had an interesting flavour and I definitely do it as an accompaniment to a Mexican meal, but in this even with the salsa there was just too much mole.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Zoe ML
    12th May, 2018
    Tasty Vegan lunchtime option. Cook mole for longer on a low heat for better flavour (30-40mins - add water if it looks too dry). For the salsa add chopped jalepenos and fresh red chilli and a sprinkle of cumin. Serve with creme fraise (if vegetarian) or in tortillas
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