The Most Delicious Meatless Black Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free)

The Most Delicious Meatless Black Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free)

The Most Delicious Meatless Black Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free)

Oh hi. Last week I was in New Mexico due to an urgent family matter. While the circumstances were unfortunate, I was lucky enough to spend time with many of my family members that I hadn’t seen in over a year.

While down there, I learned that a few of my cousins recently started doing Crossfit. I’ve always been nervous about Crossfit, probably because one time I watched the Crossfit games on ESPN and saw women flipping tires and bulked out like the Hulk. That’s awesome, but it’s just not me. However, I needed a good workout and my cousins certainly didn’t look bulky, so I decided to sign up for an afternoon sweat session.

And guess what?! It was AWESOME. Yes, it was difficult and my legs were sore for a few days, but I loved the energy and lifting aspect of the class. I can definitely see how you could get easily toned. I’d love to know if any of you have ever done Crossfit!

I ate this loaf for a few days then froze the rest of the slices for later. Turns out, it still tastes fantastic when reheated. I would however recommend leaving the sauce off if you plan on freezing.

So what do you think? Almost 13g of protein and 15g of fiber per serving. Can I get a YES!

Thought so.

A meatless black bean 'meatloaf' packed with spices, cilantro, corn and topped with the creamiest 3-ingredient sauce. Vegan, gluten free and SO filling.

INGREDIENTS

• 3 tablespoons flaxseed meal
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small yellow onion
• 3 garlic cloves, minced
• 1 red bell pepper, finely diced
• 1 carrot, shredded
• 1 jalapeno, seeded and diced
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, if you like heat
• 1/4 cup finely diced cilantro
• 2 (15 oz) cans black beans, rinsed and drained
• 3/4 cup sweet corn (organic preferred)
• 1/2 cup gluten free oats
• 1/2 cup gluten free oat flour (you can make your own!)
• freshly ground salt and pepper, to taste

For the sauce:

• 1/3 cup salsa verde (green salsa)
• 1/2 avocado, mashed
• 2 tablespoons finely diced cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
2. Mix flaxseed meal and 1/2 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Place large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in spices and cilantro; set aside.
4. Using a blender or food processor, blend beans from 1 can. Transfer to the bowl with the sauteed veggies, and stir in the remaining beans along with the corn, oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
5. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Bake loaf for about 35 minutes. Remove from heat and cool for 5-10 minutes.
6. Make the sauce by combining salsa verde, mashed avocado and cilantro in a medium bowl. Smooth over black bean loaf once ready to serve. Makes 4 servings.

NOTES

This is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can also bake and then freeze it in the loaf pan, just ensuring that it is tightly covered. 

I recommend leaving the sauce off if you plan on freezing.

Recipe Source:ambitiouskitchen.com