Mexico and Chocolate are synonymous. Check out this easy brownie recipe.

Black Bean Brownies—Healthy, Easy, and Delicious!

Serves 12 Prep Time: 5 minutes Cook Time: 25 minutes

1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 large eggs
3 T coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.
Lightly grease a 7 x 11 baking dish Make sure you've rinsed and thoroughly drained your black beans at this point.
Add all ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into baking dish. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point.
Store in an airtight container for up to a few days. Refrigerate to keep longer.

Salsa Verde

Ingredients:

15-20 tomatillos

1 clove of garlic

2 Serrano chilies

½ bunch Cilantro

Salt to taste

Boil the tomatillos and serranos until soft and have changed color, about 15 minutes.
Place in blender and let cool for a few minutes.
Add cilantro and garlic and blend until smooth (add a little water or stock if needed).