Mexican

Black Bean Mole w/ Coconut Couscous is for Dinner.

Black Bean Mole w/ Coconut Couscous takes 15 minutes to prepare.

Black Bean Mole w/ Coconut Couscous takes 10 minutes to cook.

Black Bean Mole w/ Coconut Couscous makes 6 servings.

The ingredients for Black Bean Mole w/ Coconut Couscous are:

1 c. uncooked couscous
1/2 c. coconut, toasted
1/2 t. cinnamon

Mole:
2 t. minced garlic
2 cans black beans, rinsed and drained
1 small jar chunky salsa
1 1/2 t. unsweetened cocoa powder
1 t. chili powder
1/2 t. cumin
1/4 t. cinnamon

Toppings:
3/4 c. Mexican Blend cheese 2%
6 T. light sour cream
1/4 c. scallions, chopped
1 med. tomato, chopped

Here is how you make Black Bean Mole w/ Coconut Couscous:

Cook couscous as directed on package. Stir in toasted coconut & 1/2 t. cinnamon. Cover to keep warm.Spray skillet with cooking spray over medium heat until hot. Add gralic & cook 1 min. Stir in all remaining mole ingredients. Reduce heat to low, simmer 5 minutes or until heated through, stirring occasionally.To serve, fluff couscous with a fork & spoon onto serving platter. Spoon mole over couscous. Top with cheese, sour cream, scallions & chopped tomato.Makes 6 (1 1/2 c. servings)Number of Servings: 6Recipe submitted by SparkPeople user PDINNOCENZO.

The nutritional information for Black Bean Mole w/ Coconut Couscous is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 453.9

• Total Fat: 14.0 g
• Cholesterol: 12.5 mg
• Sodium: 150.4 mg
• Total Carbs: 64.3 g
• Dietary Fiber: 11.8 g
• Protein: 19.6 g

Black Bean Mole w/ Coconut Couscous is Mexican cuisine.

The dietary needs meet for Black Bean Mole w/ Coconut Couscous is Vegetarian