1. Preheat oven to 350F
2. Make the Quick Mole Sauce- place broth, tomato sauce,  olive oil, garlic, onion, 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 to “cook” the onion and garlic. 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.