Adventures in Cooking Vegetarian:Mexican "meat" loaf



Mexican Style Vegetarian Loaf

Mexican Style Vegetarian Loaf

Mexican Style Vegetarian Loaf

Yields: 8 | Serving size: 1/8 of recipe | Calories: 195 | Total Fat: 5 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 7 mg | Sodium: 388 mg | Carbohydrates: 29 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 10 g | SmartPoints (Freestyle): 3 |

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 (15 ounce) can kidney beans, drained well
  • 1 (15 ounce) can black beans, drained well
  • 1 (4 ounce) can diced green chili peppers, hot or mild, drained
  • 1 cup whole kernel corn, unsweetened
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Sea or kosher salt to taste
  • ¼ teaspoon cayenne pepper
  • 1 1/4 cups gluten free panko bread crumbs or bread crumbs of your choice
  • 1/2 cup shredded 2% cheddar cheese
  • 1/3 barbecue sauce, no sugar added (look for one that has honey or molasses) ...check out our recipe for barbecue sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet add oil, turn to medium-low heat and sauté onions until tender, about 4 minutes. Add kidney beans, black beans, green chili peppers and corn, continue to sauté until beans soften up, about 3 minutes. Add oregano, chili powder, cumin, black pepper, salt and cayenne pepper, stir to combine.
  3. Combine in a large mixing bowl bean mixture, bread crumbs and cheese. Lightly spray a loaf pan with nonstick cooking spray, add bean mixture, shape into a loaf. Bake for 30 minutes, add barbecue sauce and bake 1 additional minute. Remove from oven and allow to set 5 minutes. Cut into 8 slices and carefully remove each slice with a spatula.
  4. Tip: This loaf is perfect for leftover sandwiches. After being refrigerated overnight, the loaf holds together really well.





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Date: 04.12.2018, 09:32 / Views: 65261