Easy Oaxacan Black Bean Mole Tacos
Summer dinners don't get easier or more healthy than this plant based taco recipe. We're using a jarred mole sauce with all natural ingredients to shortcut us into flavor town. The great thing about this recipe is that the beans and the pickled onion can be made ahead and used in a variety of recipes all week!
Black Bean Prep Ahead
Make the black beans several days ahead, making more than you need. Refrigerate the beans in their cooking liquid and use them all week in salads, or dips, or heat them up with some cumin and garlic for an easy side. The leftover bean mole makes an amazing breakfast the next day spread on a tortilla and topped with a sunny side up egg. If you don't use all of the beans you cooked, freeze them on the 5th day for later use.
Pickled Onion
This is a very basic recipe. Feel free to bling it up with dried peppers, garlic cloves, cumin seed, black pepper corns, etc. They keep in the fridge for weeks and are great to add to pretty much everything.
Related Recipes
The Heirloom Bean + Grain club
Learn More
Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.
Support small family farms
Shop Now
We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.