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

Black-eyed bean mole with salsa

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Prep: 15 mins Cook: 5 mins - 8 mins

Easy

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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Ingredients

    For the salsa

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

      Lime

      ly-m

      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

    Method

    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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