Dinner
Black Bean Tacos with a Homemade Mole Sauce
Recipe by What Luce Eats
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The tastiest tacos you will ever eat. The sauce packs a little punch and is complimented beautifully by the feta cheese. This is a spread the whole family can enjoy!
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For the mole sauce
- 15g dried chipotle chilli
- 15g dried ancho chilli
- 1/2 tsp cacao powder
- 1 white onion (diced)
- 1 tbsp extra virgin oil
- 2 garlic cloves (crushed)
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 250ml vegetable stock
- 1 tbsp tomato puree
- 1/2 tsp salt
For the rest
- 2 red peppers (thinly sliced)
- 2 cans black beans (drained and rinsed)
- 2 tsp extra virgin oil
- fresh coriander
- crumbled dairy free feta
- lime wedges
- 8 mini tortilla wraps
Utensils
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Step 1
Begin by rehydrating the ancho and chipotle chillies. Do so by covering them in boiling water and leaving for 15 minutes.
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Step 2
Meanwhile in a pan on a medium heat add the olive oil and white onion. Cook for a few minutes before adding the garlic, oregano, cumin and tomato puree.
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Step 3
Combine and then add the cacao powder, vegetable stock and salt. Leave to simmer on a low heat.
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Step 4
At the same time heat two separate pans on a medium heat with a teaspoon of olive oil each. Add the sliced peppers to one, and black beans to the other.
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Step 5
Drain the chillies and carefully slice them open removing the seeds. Dice them up and place them into the pan.
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Step 6
Simmer for a few minutes more and then pour the contents of the pan into the blender. Blend until smooth.
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Step 7
Pour back into the pan and keep on a low heat frequently stirring.
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Step 8
Assemble the tacos by adding some mole sauce, black beans, peppers,
crumbled dairy free feta and fresh coriander. Squeeze over some fresh lime and enjoy!
