Assado vegetariano à moda mexicana

Ingredientes

• 1 tablespoon olive oil
• 1 red onion (diced)
• 15 ounce kidney beans (can drained well)
• 15 ounce black beans (can drained well)
• 4 ounce diced green chili peppers (can 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
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups panko bread crumbs (gluten free or bread crumbs of your choice)
• 1/2 cup 2% cheddar cheese (shredded)
• 1/3 cup barbecue sauce

Modo de preparo

1. 1

   Preheat oven to 350 degrees.

2. 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. 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 for 5 minutes. Cut into 8 slices and carefully remove each slice with a spatula.