Savory Mole Black Beans baked in a quick and easy Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls. Video!

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls. You can’t wait for that healing to feel wholeness. You have to feel wholeness for that healing to occur. — Joe Dispenza.

Here’s a delicious way to doctor up black beans- bake them in a flavorful Mole Sauce!

Serve them up as a tasty side dish at your next Mexican Fiesta, or turn them into a meal by creating healthy bowls, topped with Cilantro Lime Rice, Mexican Slaw and Avocado.

Either way, we think you’ll love them!

Quick & Easy Mole Sauce

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls. 

Ingredients in Mole Black Beans

  • Cooked black Beans (3 x 14-ounce cans)
  • Queso fresco cheese (optional)
  • Cilantro for garnish

Quick Mole Sauce: 

  • Veggie broth, chicken stock or water. More for thinning.
  • Tomato sauce (or sub pureed tomatoes, or diced tomatoes and juices) 
  •  olive oil
  • Garlic and onion
  •  Soy sauce (or sub-GF Liquid Aminos) 
  • Chipotle chili and adobo sauce
  • Salt, pepper, and spices:  chili powder, cumin, coriander, oregano, cinnamon
  • Tahini paste- or peanut butter or almond butter
  • Dark chocolate squares
  • agave or maple to taste (optional, it just depends on the chocolate)

How to make Black Beans with Mole Sauce

Step 1:  Make the Quick Mole Sauce- you’ll need about 1 1/4 cups for this recipe.

Step 2: Place the cooked black beans (drained, rinsed, strained)  in a greased ovenproof skillet or baking dish.

Step 3. Stir in the warm mole sauce. Season with salt (make sure to taste!) and loosen the beans with 1/2 cup water or broth. When you shake the pan, they should level out easily, if they are thick and still mounding, add a bit more water.

Step 4: Sprinkle with queso fresco if you like, cover tightly with foil.

Step 5: Bake in a 350F oven until the cheese is melty, the edges are bubbling, and it’s heated all the way through, about 25-30 minutes.

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.

After the Mole Black beans are baked, garnish with fresh cilantro. Serve as a side dish or as a base for a healthy bowl.

Serve as a bowl, topped with:

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.

More bean recipes you may enjoy:

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Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.

Mole Black Beans

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 5 cups 1x
  • Category: side dish
  • Method: baked
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.


Ingredients

Scale
  • 4 1/25 cups cooked black Beans (3 x 14-ounce cans, rinsed and drained)
  • 1/2 cup water or broth
  • salt to taste
  • 1/4 cup – 1/2 cup crumbled queso fresco cheese (optional)
  • Cilantro for garnish

Quick Mole Sauce: 

  • 1/4 cup veggie broth, chicken stock or water. More for thinning.
  • 3/4 cup tomato sauce (pureed tomatoes or diced tomatoes and juices) 
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 cup onion- rough diced
  • 1 tablespoon soy sauce (or sub GF Liquid Aminos
  • 1 chipotle chili ( canned in adobo sauce) plus 1 Tablespoon adobo sauce, more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano- optional
  • 1/2 teaspoon cinnamon
  • pinch cloves (optional)
  • 1/4 tsp salt and pepper, more to taste
  • 2 tablespoons sesame tahini paste, peanut butter or almond butter
  • 1 ounce dark chocolate (squares or chips)
  • agave or maple to taste (optional, it just depends on the chocolate)

Instructions

  1. Preheat oven to 350F
  2. Make the Quick Mole Sauce- place broth, tomato sauce,  olive oil, soy sauce, chipotle, spices and salt in a blender and blend until smooth–  if need be, add a little more water or broth to get the blender going. Pour into a small pot, bring to a simmer, cover ( it will splatter) and simmer gently on low heat for 10 minutes. Stir in the tahini paste and chocolate until smooth and combined. If it seems thick add a splash of water.  Taste, adjust salt, heat and sweetness to your liking using agave if you want it sweeter.
  3. Place the black beans (drained, rinsed, strained)  in a greased ovenproof skillet or baking dish. Stir in the warm mole sauce. Season with salt (make sure to taste!) and loosen the beans with 1/2 cup water or broth. When you shake the pan, they should level out easily, if they are thick and still mounding, add a bit more water.
  4. Sprinkle with queso fresco cheese if you like, cover tightly with foil, and bake in a 350F oven until heated all the way through, cheese is melty, and it’s bubbling at the edges- about 25-30 minutes. Uncover for a few minutes.
  5. Garnish with cilantro.

Serve as a side dish with your Mexican Fiesta or use them as a base for a hearty Mexican bowl.


Notes

To Create a Bowl:Scoop warm Mole Black beans into a bowl. Top with any of the following: Mexican Rice or Cilantro Lime Rice, Mexican Slaw, Pico de Gallo, Roasted Sweet Potatoes, Avocados or Guacamole, radishes, microgreens, cilantro etc.

For added protein: Chipotle Chicken, Mexican Braised Shortribs, Oaxacan Lamb Barbacoa,  Crispy Tofu or Birria, or Tofu Bacon!

Nutrition

  • Serving Size: ¾ cup
  • Calories: 292
  • Sugar: 4.3 g
  • Sodium: 1169.1 mg
  • Fat: 9.8 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 38.4 g
  • Fiber: 14.6 g
  • Protein: 14.9 g
  • Cholesterol: 7.3 mg

Keywords: Mole Blackbeans, Black beans with Mole Sauce

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Hi, I'm Sylvia!

PNW Chef & 2018 Saveur Blog Awards Finalist! Welcome to FEASTING AT HOME where you’ll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chef’s home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us!

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Comments

  1. Served this dish and coconut rice with the roasted veggies at a block party. People loved it! Some of the best mole sauce I’ve had. Love this recipe.

  2. Fabulous beans…We had them tonight with your Mexican rice and roasted vegetables with your pickled onions on top. Such great flavor. Used mozzarella cheese on top.

  3. Hi,
    Thank you for another great recipe! I’m planning on making this tonight. Do you cook the onions and garlic first before you add them to the blender?
    Thanks

    1. So in this Quick Mole, you add them raw, but then you cook the sauce.