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Black-eyed bean mole with salsa

Try this healthy Mexican dish as a quick and easy low-calorie lunch that counts as three of your 5-a-day. The beans are a great source of protein and fibre

  • Prep: 15 mins
    Cook: 8 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 290
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 16
  • Protein 14
  • Fat 5
  • Fibre 15
  • Salt 0.3

Nutrition per serving

  • Calories 290
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 16
  • Protein 14
  • Fat 5
  • Fibre 15
  • Salt 0.3

Ingredients

  • 1 red onion, finely chopped
  • 2 large tomatoes, chopped
  • 2 tbsp fresh coriander
  • ½ lime, zest and juice
  • 2 tsp rapeseed oil
  • 1 red onion, halved and sliced
  • 1 garlic clove, finely grated
  • 1 tsp ground coriander
  • 1 tsp mild chilli powder
  • ½ tsp ground cinnamon
  • 400g can black eye beans in water
  • 2 tsp cocoa
  • 1 tsp vegetable bouillon
  • 1 tbsp tomato purée

Method

  1. Tip all the salsa ingredients into a bowl and stir together. 

  2. For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.

  3. Spoon into shallow bowls, top with the salsa and serve. 

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