LOCATION: Recipes >> Vegetarian >> Black Bean Mole
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Black Bean Mole
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Black Bean Mole And Coconut Couscous
1 c uncooked couscous
1/2 c coconut, toasted*
1/2 ts cinnamon
1 tb olive oil or oil
2 ts minced garlic
2 black beans, rinsed & drained
1 chunky salsa
1 1/2 ts unsweetened cocoa
1 ts chili powder
1/2 ts cumin
1/4 ts cinnamon
3/4 cup shredded soy colby-Monterey Jack blend
6 tb soy sour cream
1/4 c thinly sliced green onions
1 md tomato, seeded & chopped
Cook couscous as directed on package. Stir in toasted coconut and
1/2 teaspoon cinnamon. Cover to keep warm.
Heat oil in medium saucepan over medium heat until hot. Add garlic,
cook and stir 1 minute. Stir in all remaining mole ingredients.
Reduce heat to low, simmer 5 minutes or until thoroughly heated,
stirring occasionally.
To serve, fluff couscous with fork, spoon onto serving platter.
Spoon mole mixture over couscous. Top with cheese, sour cream,
onions and tomato.
6 (1 1/2-cup) servings
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