Mexican Style Vegetarian Loaf

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 bread crumbs
  • 1/3 barbecue sauce, no sugar added (look for one that has honey or molasses)

Directions

Preheat oven to 350 degrees.

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.

Combine, in a large mixing bowl, bean mixture and bread crumbs. 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.

Tip: This loaf is perfect for leftover sandwiches. After being refrigerated overnight, the loaf holds together really well.

Click here to see original recipe.