*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In a wide nonstick frying pan, combine oil, onion, and garlic. Cook over medium-high heat, stirring often, until onion is tinged with brown (about 4 minutes). Add mole paste and 1/2 cup broth. Stir to incorporate mole; then cook, stirring, until almost all liquid has evaporated (about 4 minutes). Remove from heat.
Add beans to pan, mashing about half of them to thicken the mixture. If mixture is too thick for dipping easily, stir in a little more broth, 1 tablespoon at a time, until mixture has the desired consistency. Spread bean mixture 3/4 inch thick on a platter; set aside. (At this point, you may cover and refrigerate for up to 1 day.)
In a food processor or blender, combine cilantro, chiles, and taco sauce. Whirl until mixture forms a paste as thick as pesto; occasionally scrape down paste from sides of container.
Spoon chile mixture over center of beans; sprinkle cheese over chile mixture.