Mains, Vegan, Vegetarian

Black Bean Tacos with a Homemade Mole Sauce

Step 1 of 8

Begin by rehydrating the ancho and chipotle chillies. Do so by covering them in boiling water and leaving for 15 minutes.

Ingredients

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

Step 2 of 8

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.

Ingredients

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

Step 3 of 8

Combine and then add the cacao powder, vegetable stock and salt. Leave to simmer on a low heat.

Ingredients

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

Step 4 of 8

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.

Ingredients

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

Step 5 of 8

Drain the chillies and carefully slice them open removing the seeds. Dice them up and place them into the pan.

Ingredients

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

Step 6 of 8

Simmer for a few minutes more and then pour the contents of the pan into the blender. Blend until smooth.

Ingredients

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

Step 7 of 8

Pour back into the pan and keep on a low heat frequently stirring.

Ingredients

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

Step 8 of 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!

Ingredients

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

Cooking method:

Food Processor