"Every family in Mexico has their own way of preparing this fabulous dish, which originated in Oaxaca, so feel free to experiment with the recipe. Use your favorite chiles, vegetables, and beans, or add raisins or almonds." 500 Vegan Dishes
Preheat oven to 350 F. With the motor of the food processor running, add the pumpkin seeds or almonds and process until very fine. Add the tomatoes and tahini, and blend until smooth. Heat oil in a flameproof casserole, add the onion, and cook over med-high heat for 5-7 minutes until soft. Add the minced garlic, bell pepper, plantain, squash, potatoes, and fresh chile. Cook for 3 minutes, before adding the dried chile and the remaining spices. Cook for 1 minute. Add the tomato-tahini mixture and bouillon, and season to taste. Bring to a boil, cover and cook in the oven for 30 minutes. Remove from the oven and add the beans, corn, and sugar, then stir in the chocolate until melted. Adjust the seasoning and add a little water, if needed, the sauce should be quite thick and rich. Return to the oven for 10 minutes to heat through. Serve generously garnished with avocados, lime juice, and plenty of fresh cilantro.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 426 | ||
Calories from Fat: 138 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 2mg | 1 % | |
Sodium 639.6mg | 22 % | |
Potassium 1216.4mg | 32 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 51.9g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 426
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