mole black bean tacos w/ cabbage + cilantro slaw | dolly and oatmeal #vegan #glutenfree

our backyard is currently under about 5 feet of snow in some places. the blizzard this past weekend tossed around a fare bit of snow, not to mention our little 9-pound pup, quint. while this winter hasn't been much of a winter so far, it seems as though it's just lingering; the thought that there are basically 2 more months of these winter-ish days are enough for me crawl under the covers until spring. but then i remind myself of warm spring and summer days and try to summon some of those vibes in ways that i eat. over the summer me and frank made sara's grilled halibut sandwiches with jalepeno slaw, and it was somewhat of a transformative experience, as far as slaw goes. the slaw was cool, and crunchy, fresh, and spicy; and tossed with a good amount of a slightly creamy dressing. i had been discouraged by previous slaw experiences where there was a big globby mess of mayo with some hint of veg hiding in it.

aside from this slaw, mole sauce is another thing that makes heart pitter-patter. me and frank both have a deep love for it and its slow, intentional method. after making mole for new year's eve 2 years in row, it's become our tradition of sorts. this year, we made alex stupak's mole poblano from his new book, tacos, and it was super! it had a really interesting spice blend of anise seeds, coriander, cloves, peppercorns, and more; it also had a thick, chile base, without being too spicy, and a mix of nuts adding to its deep flavor. i tweaked the recipe a bit, omitting the lard, and replacing it with vegetable oil (which no doubt changes the flavor a bit), subbing in gluten-free bread, as well as vegetable stock. so if you have a hankering for loooong, slow cookin' this is a must-try sauce. there are some really good ones, like this one that we tried last year, if you're looking for a good online version. if not, my go-to brand (for all things non-homemade sauce) is sky valley.

wishing you all the cozies! xo

mole black bean tacos w/ cabbage + cilantro slaw | v + gf

for a slaw with less spice, substitute the jalapeño with half of a poblano pepper. also, this makes more slaw then you will likely use for the serving size below; leftover slaw can be stored in a lidded container in the fridge for up to 4 days.

slaw adapted slightly from sara's jalapeño slaw

| serves 2-3 as a meal |

1/2 head red cabbage, thinly shredded (on a mandolin or with a knife)
1/2 cup chopped cilantro,, plus more for serving
1 small red onion, sliced paper thin
1 jalapeño pepper, some seeds removed and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon dairy-free cultured coconut yogurt (i use this one)
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
salt + fresh pepper
1 15 oz. can black beans (preferably with a BPA free lined can and no salt added), drained and rinsed
1/4 - 1/3 cup mole sauce (homemade or this one)
6 small corn tortillas, toasted
toasted sesame seeds, for serving
lime wedges, for serving

method

to make the slaw. place the cabbage, cilantro, red onion, and jalapeño in a large bowl and give it a good toss. to the bowl, add the vinegar, yogurt, oil, syrup, and salt and pepper to taste. toss again to dress, and set aside for at least 15 minutes. (slaw can be made up to 1 day in advance.)
in a medium pot over medium-low heat, combine the beans and 1/4 - 1/3 cup of mole sauce, depending on how much sauce you want. stir until heated through and steaming. turn heat to low, and toast your tortillas.
portion the mole beans among the tortillas and top with a good amount of slaw, toasted sesame seeds, chopped cilantro, and a few squeezes of lime juice.

enjoy!