Mexican Style Vegetarian Loaf
Finally…a comfort food that vegetarians and low-fat dieters can enjoy, too! Our Mexican Style Vegetarian Loaf is made with satisfying and savory “meat” loaf and includes a variety of high-fiber, high-protein beans and spicy seasonings. By adding corn and green chilies, along with cumin, chili powder and cayenne pepper, we take it to the next level, and give it a Mexican flair! With a coating of barbeque sauce (our barbeque sauce is great), this loaf is sure to be a family favorite. Plus, you can enjoy this tasty loaf with no guilt because it has under 300 calories, 14 grams of fiber, and a whopping 19 grams of protein. Dive into this loaf for dinner and make a sandwich with the leftovers!
Yields: 8 | Serving size: 1/8 of recipe | Calories: 298 | Previous Points: 6 | Points Plus: 10 | Total Fat: 8 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 339 mg | Carbohydrates: 64 g | Dietary fiber: 14 g | Sugars: 5 g | Protein: 19 g
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
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, 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.
Tip: This loaf is perfect for leftover sandwiches. After being refrigerated overnight, the loaf holds together really well.
http://skinnyms.com/mexican-style-vegetarian-loaf/
At what temperature is the loaf supposed to bake?
350 degrees.
Nevermind! I see it! Thanks!
I think there are some errors with this recipe. There is no baking temp listed, and whole wheat bread crumbs are not gluten free. I used crushed rice chex instead. all in all a good recipe. I baked at 350.
Deldre, Thank you so much for pointing this out. The temp is actually 350 degrees. I've added gluten free bread crumbs to the ingredients.
Finally, a veggie loaf recipe that doesn't use anything soy!
I am not seeing barbecue sauce on the ingredients list. How much should be used?
Thank you.
Jennifer, 1/3 cup…I'll add now. Sorry about the oversight!
Here's my recipe for bbq sauce http://skinnyms.com/slow-cooker-spicy-barbecued-d…
Looks fantastsic. I want to make a veggie loaf for this weekend, can't wait for it.
this was great. I ran it through my food processor first and the kids didn't even know it was meatless.
I made this last night for meatless Monday, and everyone loved it! Skinny Ms. has not let me down yet.
Julia, YEAH!!!! Thank you so much for the feedback.