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Turkey Cutlets with Mole Sauce & Black Beans

Active Time: 25-30 minutes / Cook Time: 40-45 minutes / Total Time: 50-60 minutes

Makes 4 servings, plus additional mole sauce for the freezer

Turkey Cutlets w Mole Sauce & Black Beans.JPG


  • For the Mole sauce:
    • ½ cup finely chopped onion (about ½ a medium onion)
    • 4 cloves garlic, minced
    • ½ teaspoon fine sea salt
    • ½ tablespoon coconut oil
    • 1 tablespoon ground ancho chili powder OR hot chili powder
    • 1 tablespoon cacao powder
    • ½ teaspoon cinnamon
    • 1 ½ cups low-sodium chicken broth
    • 5 tablespoons freshly squeezed orange juice, plus ¼ teaspoon finely shredded zest (zest before juicing…you’ll be happier! )
    • ¼ cup almond butter
    • ¼ cup raisins
  • For the black beans:
    • ½ tablespoon coconut oil
    • ½ cup finely chopped onion (about ½ medium)
    • 1 clove garlic, minced
    • ½ teaspoon dried oregano
    • ¼-1/2 teaspoon cayenne pepper, to taste
    • ½ teaspoon fine sea salt
    • 2 (15 oz.) cans black beans, rinsed and drained
    • ½ cup low-sodium chicken broth, plus
    • ½ cup water
    • 2.5 ounces baby spinach, roughly chopped
  • For the turkey:
    • ½ tablespoon coconut oil 4 (3-4 oz.) turkey cutlets (you can substitute chicken, if desired)
    • ¼ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ cup crumbled queso fresco OR feta
    • ¼ cup roughly chopped cilantro, divided (optional)


  1. Make the mole sauce: Have all of your ingredients prepped and ready to go; the adding goes quickly once you begin. Heat ½ tablespoon coconut oil in a medium saucepan over medium-high heat and cook onion, garlic and ½ teaspoon salt for 3 minutes.
  2. Stir in ancho chili powder, cacao powder, and cinnamon and cook, stirring constantly, for 30 seconds.
  3. Add the broth, juice, almond butter, and zest and bring to a boil, whisking until almost smooth (the raisins and vegetables will be lumpy, of course). Reduce the heat to low and simmer, uncovered, for 10 minutes, or until slightly thickened and reduced to about 2 cups.
  4. Let cool slightly (prep the black beans through step 6) and transfer the mole to a blender or small food processor and process until smooth. You can use an immersion blender here, but it isn’t as effective because of the small amount.
  5. Prep the black beans: Wipe out the saucepan you made the mole in and add ½ tablespoon coconut oil. Heat over medium; when melted, add onion and the next 4 ingredients (through salt). Cook, stirring occasionally, for 4-6 minutes or until vegetables are softened.
  6. Add the beans and chicken broth, increase the heat to medium-high, and let simmer, uncovered, for 10 minutes. If the beans begin to boil, reduce the heat. (Blend the sauce at this point.)
  7. Add the spinach to the beans and stir until the spinach wilts. Cover and remove from the heat.
  8. For the turkey cutlets: Add ½ tablespoon coconut oil to a large skillet over medium heat. Sprinkle cutlets evenly with salt and pepper. When the oil shimmers, add the cutlets and cook for 3-5 minutes per side, depending on thickness, or until cutlets are cooked all the way through and measure 165°F on an instant read thermometer.
  9. Place 1 cutlet and ¾ cup bean mixture on each of two plates. Top each cutlet with 2 tablespoons of mole sauce, and 1 tablespoon queso fresco. Sprinkle beans and turkey with 1 tablespoon cilantro per serving, if using. Serve.
  10. Reserve ¼ cup mole for tomorrow’s lunch and package the remaining 1 ½ cups sauce in an airtight container and freeze. We’ll use it in a recipe in January, or you can use it to top a chicken breast, tacos, or enchiladas. Or you can make this recipe 3 more times!
  11. Package remaining turkey, beans, queso, and cilantro in airtight containers for lunch tomorrow. Refrigerate until needed.