How to make it
Black Bean Mole Mix
Chop onions and peppers. Drain and rinse black beans.
In a medium skillet over medium heat, combine olive oil and spices. Add in onions and peppers, and cook for about 5 minutes, until aromatic.
Add in black beans, salsa, and corn. Cook for another 5 minutes.
Add in bay leaf, cocoa, and cinnamon. Cook until warmed through.
Walnuts
Note - you can make these ahead and store in a jar!
Preheat oven to 350F.
Combine spices.
In a medium bowl, add walnuts, cover with lime juice and melted honey.
Pour in spice mix and shake / stir until evenly coated.
Transfer onto cookie sheet lined with parchment paper. Bake for 8-10 minutes.
Picco de Gallo
De-seed and cut jalapeño pepper.
Add lime, pepper, and onion into a food processor.
Set to chop and pulse for 15-30 seconds until just combined.
Add in tomatoes and cilantro. Pulse for another 10 seconds.
To Assemble
Place spring mix in bowls with any other desired veggies (ie cucumber, cherry tomatoes).
Top with a scoop of black beans, guac (store bought), and picco de gallo. Sprinkle on toasted walnuts, and a dollop of Greek Yogurt (or coconut yogurt for dairy free option).
Squirt with fresh lime juice and a spring of cilantro.
Store all components separately in fridge.
What you’ll need
Black Bean Mole Mix
1/2 Tbsp olive oil
1/2 Tbsp chili powder
1/2 tsp cumin
1/4 tsp salt and pepper
1/2 red onion, chopped
1 bell pepper, chopped
1 Cup black beans
1/2 Cup salsa
1/4 Cup frozen corn
3/4 tsp cocoa powder
1 bay leaf
1/8 tsp cinnamon
Taco Spiced Walnuts
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp paprika
1/2 tsp seal salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp thyme
1/4 tsp pepper
1 1/2 Cups walnuts
1 Tbsp lime juice
1 tsp honey (or coconut nectar for vegan)
Picco de Gallo
3 medium tomatoes
2 Tbsps lime juice
1/4 cup packed cilantro
1/2 jalapeno pepper (seeds removed!)
To Assemble
Spring Mix
Cucumbers chopped
Guacamole
Greek (or coconut for vegan) Yogurt
Cilantro
Picco de Gallo (use store bought to save time)
