Mini Salsa & White Bean Loaves
Servings: 6
Ingredients
- 2 15 ounce cans white beans, drained and rinsed (I used Great Northern beans)
- 1 cup salsa 8 ounces
- 3/4 cup breadcrumbs I used whole wheat Panko crumbs
- 1 whole egg beaten (substitute 1/2 cup warm water + 3 tablespoons ground flax for vegan version)
- 1/4 cup rolled oats
- 6 green onions diced (about 1/4 cup)
- 3/4 cup shredded cheddar cheese I used mild cheddar & Monterey jack
- 3 cloves garlic minced (about one tablespoon)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh oregano chopped (optional)
Instructions
- Start by preheating the oven to 400°F and then drain and rinse both cans of beans before pouring them into a large bowl.
- Mash the beans with a fork until a chunky texture is formed. You should still be able to see some shape to the beans, you don’t want to over-mash them.
- Add the diced green onion, minced garlic, garlic salt, pepper, Italian seasonings and fresh herbs (optional) and mix together.
- Then add the breadcrumbs, rolled oats, salsa, beaten egg and shredded cheese and mix everything together until well combined.
- Take about 3/4 cup of the mixture into your hands at a time and shape into four (or more if you like them smaller) mini loaves.
- Place on a baking sheet lined with parchment paper (or greased foil) and cook in the oven for 25 to 30 minutes, until golden brown.
- Remove from the oven and allow to cool for several minutes before serving.
Notes
Inspired by Iowa Girl Eats
*These can also be made ahead of time and frozen for later on in the week, when life gets too busy.