1/2 cup gluten free oats plus 1/2 cup gluten free oat flour
freshly ground salt and pepper, to taste
For the sauce- 1/3 cup salsa verde 1/2 avocado, mashed 2 tablespoons finely diced cilantro
Instructions
Preheat oven to 350 degrees F. Grease a 9 inch
loaf pan with nonstick cooking spray or line
with parchment paper.
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.
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.
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.
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.
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
6 servings.
Serving
Suggestions
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 freez
Originally Submitted
7/8/2015
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