A tasty and smokey vegan BBQ recipe with a Mexican twist, made with corn, black beans, and a rich sauce that tastes like mole. Great for a barbecue with plant-based food!
Ingredients: 2 cups dried black beans, soaked overnight. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1 red onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup tomato paste. 3 tbsp chili powder. 2 tbsp cocoa powder. 1 tbsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro for garnish. 1 lime, cut into wedges.
Instructions: Get the grill ready by setting it to medium-high heat. Put black beans that have been soaked, corn, cherry tomatoes, red onion, and minced garlic in a large bowl. Mix tomato paste, chili powder, cocoa powder, cumin, smoked paprika, salt, and pepper in a different bowl using a whisk. Add the sauce to the beans and toss to coat everything well. Place the mixture in a pan that can go on the grill or an aluminum foil packet and make sure the seal is tight. Put the pan on a grill that has already been heated up and cook, stirring every now and then, for 20 to 25 minutes, or until the beans are soft. Add chopped cilantro on top after it's done cooking and serve with lime wedges. Have fun with your tasty Mexican Mole Vegan BBQ!
Prep Time: 15 minutes
Cook Time: 25 minutes
Mr Shickle
