 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Kidney beans and mashed potatoes are the hearty base to this zesty 'meatless loaf,' which is made flavorful with lots of peppers, barbecue sauce, and cilanttro. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
1 1/2 teaspoons ground cumin |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and chopped |
1/2 cup barbecue sauce, divided |
2 cups mashed cooked peeled baking potato (about 1 pound uncooked potatoes) |
1 cup regular oats |
1/4 cup minced fresh cilantro |
1/4 cup ketchup |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (16-ounce) can kidney beans, drained and mashed |
cooking spray |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 6 ingredients (onion through jalapeño); sauté 3 minutes. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans). Spoon the potato mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 30 minutes. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.
|
|