This black bean red mole sauce was an accident gone right. After a long day of working the day job, I was experimenting with the intent to make a red mole sauce to serve over butternut squash black bean enchiladas. Somehow in a fit of multi-tasking, the black beans found their way into the blender. After a few curse words, I decided to go with it. And I'm so glad I did. The flavor is phenomenal and now we've got 5 grams of fiber and a little protein just in the sauce.
Those butternut squash black bean enchiladas? They turned out so so good with this sauce. If you're sensitive to spice, I'd recommend dialing back the chipotle chilis to just 1 or 2 tops. I used 3 but we like a little heat. I hope you love this sauce as much as we do and that a mistake turns out for good for you today!
PrintQuick Black Bean Red Mole Sauce
A wonderfully spiced mole filled with extra fiber and protein. Comes together in less than 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2.25 cups 1x
- Category: Sauces
Ingredients
1 15 ounce can tomato sauce
1 15 ounce can black beans, drained
2 teaspoons garlic, minced
½ small yellow onion, diced
1 Tablespoon reduced sodium soy sauce
2-3 chipotle chilis in adobo sauce (adjust to how spicy you prefer)
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon oregano
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon black pepper
½ cup chicken bone broth
Instructions
- Blend together all ingredients in a blender until smooth.
- Add blended ingredients to a large saucepan. Bring to a low boil and reduce to simmer for 10 minutes.
Notes
Makes 2 ¼ cups of sauce.
Nutrition
- Serving Size: ½ cup
- Calories: 77
- Sugar: 3g
- Sodium: 625mg
- Fat: 1g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 1mg
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