A meatless black bean 'meatloaf' packed with spices, cilantro, corn and topped with the creamiest 3-ingredient sauce. #vegan #glutenfree #cleaneating
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
- 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.