Spicy Black Bean Loaf with Mango Salsa
Easter Sunday is this weekend which means there will be lots of hunting for eggs, eating chocolate bunnies and roasting baby lambs.
How do I know this? Because yesterday at work I overheard one of the radiologists calling to check the status of the entire lamb he ordered to have butchered. As soon as he hung up the phone, I popped my head around the corner and gave him the side-eye. Then he tried to defend himself by saying that it had a really nice life on an open pasture in Sonoma. Um no, it’s still not okay. Poor wittle wamb.
SO now that I’ve gone all Debbie Downer on you, let’s switch gears and talk about lambless dinner alternatives, shall we?
This black bean loaf would make a great option to serve if you have animal-lovers like myself coming to your party. It’s easy to make, completely vegan, and it’s packed with awesome spicay flavah.
It’s similar to the taste and texture of a veggie burger but without the need for a bun. Because sometimes I’m just not in the mood for the extra carbs, you know?
Psych! Yeah right. I’m always in the mood for ALL the carbs.
My love handles feel differently though, especially with the warm weather right around the corner so we’re lightening things up a bit with a loaf.
The black bean loaf is really good but my favorite part is definitely the mango salsa. I just love the creamy texture of mangoes and they taste amazing with fresh lime juice, green onions, and a little cilantro.
Plus it takes all of five minutes to throw together and you can do it while the loaf is baking. Multi-tasking FTW.
The spicy, garlicky flavor of the loaf goes so well with the tropical-style salsa and it’s sure to be on our menu again soon.
I think next time I might mash up the loaf and put it in a taco then top it with the mango salsa and some kind of yogurt sauce. Tortillas don’t count as carbs, right?
2 (15 ounce) cans black beans, drained and rinsed
1 small yellow onion or 1/2 large
3 garlic cloves
1 tablespoon tomato paste
1 tablespoon tamari (or soy sauce)
2 teaspoons ground cumin
2 teaspoons smoked paprika
salt & pepper
1/2 cup whole grain panko breadcrumbs (or gluten-free, if necessary)
2 tablespoons cornmeal
1 tablespoon ground flax seed + 3 tablespoons water
2 large mangoes, diced
6 green onions, chopped
1/4 cup fresh cilantro
juice of 2 limes
- Start by preheating the oven to 350°F and then line a loaf pan with two pieces of parchment paper, lying in opposite directions. Combine the flax seed and water in a small bowl or measuring cup and then set it aside to thicken.
- Next place the jalapeno and the garlic in a food processor and blend until minced. Then add the onion and blend for a few seconds until slightly chunky.
- Reserve 1 cup of the black beans in a large bowl and then add the rest to the food processor with the veggies. Pulse until the beans are lightly mashed then transfer the mixture to the large bowl.
- Add the cumin, smoked paprika, tomato paste, tamari, and breadcrumbs to the bowl along with the flax seed mixture and stir everything together. Sprinkle in two tablespoons of cornmeal and salt & pepper to taste and continue to mix until well-combined. Transfer the black bean mixture to the loaf pan and use the back of a spoon to press it down and smooth the surface. Bake in the oven for 30 minutes.
- Meanwhile make the mango salsa by adding all of the ingredients to a bowl and stirring together.
- When the loaf is done, allow it cool for 10 minutes or so then use the parchment paper to lift it out of the pan. Cut it into 6 separate pieces and serve with mango salsa. Store leftovers in the refrigerator in an airtight container for up to 4 days.