•  ½ cup chopped onion (1 medium)
•  ½ cup chopped carrot (1 medium)
•  1 medium fresh jalapeño chile pepper, stemmed, seeded, and finely chopped*
•  1 clove garlic, minced
•  1 tablespoon vegetable oil or olive oil
•  ½ cup sour cream
•  ⅓ cup purchased mole sauce
•  2 tablespoons water
•  2 15-ounce cans black beans, rinsed and drained
•  1 cup shredded Monterey Jack cheese (4 ounces)

1. In a large skillet, cook onion, carrot, chile pepper, and garlic in hot oil until onion and carrot are tender.
2. Remove skillet from heat.
3. In a small bowl, combine sour cream, mole sauce, and the water.
4. Stir sour cream mixture, beans, and cheese into onion mixture in skillet.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.