Mexican Style Vegetarian Loaf

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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.

This Mexican style vegetarian loaf includes corn and green chilies, along with cumin, chili powder and cayenne pepper, which means you get a healthy meal with all the great taste of Mexican cooking! With a coating of barbecue sauce, this loaf is sure to be a family favorite. The recipe is guilt-free, checking in at under 300 calories. It also contains 14 grams of fiber and a whopping 19 grams of protein. Dive into this loaf for dinner and make a sandwich with the leftovers!

Some vegetarian loaf recipes are just as unhealthy as traditional beef meat loaves. They are packed with processed ingredients and might be high in sodium. Whatever you miss in saturated fat, you make up for with other unhealthy ingredients. Luckily, when you make your vegetarian loaf from scratch and use our fresh, whole ingredients, you get a meat-free loaf that is packed with nutrition. It makes vegetarian eating truly healthier than the alternative.

If you love the taste of Mexican flavor and you want to try your hand at meat-free eating, give this a shot. We also have a number of other great vegetarian options on our site, so add this one and all the others to your monthly menu.

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 |


  • 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


  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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28 Comments on "Mexican Style Vegetarian Loaf"

  1. Casem2774  July 8, 2012

    At what temperature is the loaf supposed to bake?

  2. Casem2774  July 8, 2012

    Nevermind! I see it! Thanks!

  3. Deidre Swag-Warner  July 8, 2012

    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.

    • Skinny Ms.  July 8, 2012

      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. 🙂

  4. Jessica Czapla  July 26, 2012

    Finally, a veggie loaf recipe that doesn't use anything soy!

  5. Jennifer  October 25, 2012

    I am not seeing barbecue sauce on the ingredients list. How much should be used?

    Thank you.

  6. Veggie Lover  March 15, 2013

    Looks fantastsic. I want to make a veggie loaf for this weekend, can't wait for it. 🙂

  7. Mrs Oz  March 18, 2013

    this was great. I ran it through my food processor first and the kids didn't even know it was meatless.

  8. Julia  April 16, 2013

    I made this last night for meatless Monday, and everyone loved it! Skinny Ms. has not let me down yet.

    • Skinny Ms.  April 17, 2013

      Julia, YEAH!!!! Thank you so much for the feedback. 🙂

  9. kls  July 15, 2013

    Can I leave out the cheese without it effecting anything?

    • Skinny Ms.  July 16, 2013

      Kis, Yes…it will still be relish!

    • SkinnyMs  March 4, 2014

      Yes, you can.

  10. Amanda  August 12, 2013

    If I skip the bbq sauce altogether will it ruin the recipe? Or are there any bbq sauce substitutions?

    • Skinny Ms.  August 13, 2013

      Amanda, No, it’s fine to leave it out of the recipe. Enjoy! 🙂

  11. Emma  September 10, 2013

    Great recipe, nice and spicy. My husband was nervous about my meatless Monday suggestion…not anymore! I left out the BBQ sauce and once it was cooked I realised why it was a good idea but instead we topped it with salsa (peach would be nice) and a dollop of (low fat) daisy on the side, served with a spinach and tomato salad. Thanks for the inspiration and ideas!

    • Skinny Ms.  September 11, 2013

      Emma, So happy you and hubby enjoy! 🙂

  12. tara  May 8, 2014

    do you think quinoa flakes would work as a substitute for breadcrumbs?

    • SkinnyMs  May 9, 2014

      I think so.

  13. Lika  June 27, 2014

    Well… I cooked it: If you eat this dish with "meatloaf" in mind… you ARE going to be disappointed, because it tastes like what it is: beans with BBQ sauce. I'd call them "refried beans with BBQ" and it's a WONDERFUL refried bean! 😉 Great as a SIDE dish. (not as a main dish)

  14. gloislane  September 19, 2014

    I'm not sure what I did wrong, but the recipe was dry and the whole thing fell apart. Was there supposed to be eggs somewhere to act as a binding agent and the moisten it?

    • SkinnyMs  September 19, 2014

      Gloislane, The recipe doesn't call for eggs but you can add a couple of eggs to the mix when forming it in the pan and also cover it with foil for the duration of the bake time until you add the barbecue sauce at the end.

    • Staciiifacey  April 13, 2018

      I always add water to mine to get a sticky consistency, otherwise I find it to be really dry as well! It’s one of my all time favorite recipes! I prep it Sunday and bake it later in the week! 🙂

      • Nichole Furlong  April 13, 2018

        Great suggestions!

  15. Meme  June 13, 2017

    Is this good freezing
    the leftovers and for how long?

    • Nichole Furlong  June 13, 2017

      Hi Meme, yes you can freeze the Vegetarian Loaf. If properly stored, it should keep up to a month. Wrap the leftovers in plastic wrap and then place in a well sealed container or Ziploc bag. If you’d like, you can pre-portion the loaf into slices and package each slice on it’s own for easy meal prep!


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