Kid-friendly Rápido Mexican Black Bean Mole Recipe - Sticky Fingers Cooking

Ingredients

• corn or flour tortillas or corn tortilla chips—SFC Chefs choose enough for the class **(for GLUTEN ALLERGY use corn tortillas or tortilla chips)**
• Mole:
• 1 bell pepper (you choose the color)
• 1 garlic clove
• 2 T vegetable oil, divided
• 1 C canned black beans **(for LEGUME ALLERGY sub diced canned or frozen sweet potato)**
• 1 C vegetable stock
• 1 to 2 oz semisweet chocolate bar or chips **(for CHOCOLATE ALLERGY sub carob bar or chips; for DAIRY/NUT/SOY ALLERGY use Enjoy Life brand semisweet chocolate bar or chips)**
• 1/4 C unsalted shelled sunflower seeds or pepitas (Mexican pumpkin seeds)
• 1/2 tsp cumin
• 1/2 tsp mild chili powder
• 1/2 tsp cinnamon
• 1/2 to 1 tsp salt
• 2 pinches granulated sugar
• Toppings (choose 1 or more):
• cheese (grated or crumbled): Jack, cheddar, mozzarella, cotija, or Parmesan work well **(Omit for DAIRY ALLERGY or sub dairy-free/nut-free cheese shreds)**
• fresh cilantro
• fresh tomatoes **(Omit for NIGHTSHADE/TOMATO ALLERGY)**
• fresh limes
• fresh avocado
• canned corn
• black olives
• sour cream **(Omit for DAIRY ALLERGY or sub dairy-free/nut-free sour cream)**
• For morning meals:
• 3 to 5 eggs **(for EGG ALLERGY sub 4 to 8 oz extra firm tofu, drained and pressed in a clean towel, or frozen and thawed)**