Black Bean and Mushroom Loaf

Sauteed mushrooms and carrots add a meaty texture to this unusual veggie loaf.

A most satisfying dinner of Black Bean and Mushroom Loaf, Yellow Rice, Yellow Tomato Salsa (grab our recipe HERE) and a Side Yard Salad (arugula, mizuna, chicory) with Miso-Maple Dressing.

To start, heat 1 T. olive oil in a skillet over a medium flame. Add 1 cup minced onions and until just becoming soft. Sprinkle over the onions 1 t. ground cumin, 1/2 t. ground coriander, 1 t. chipotle chile powder, 1/4 t. salt and a large pinch of ground allspice. Stir and add 1 cup finely chopped mushrooms and 1 cup finely chopped and peeled carrots. If the vegetables begin to dry out too much, add a bit more oil or water. Cook for about 7 or 8 minutes - the veggies should be soft and relatively dry.

While the vegetables are cooking, throw a large handful of tortilla chips in a blender and whirl until you get a coarsely ground consistency. Transfer to a mixing bowl and add 1 15-oz. can of rinsed and drained black beans. With a potato masher or fork, mash the beans, together with the corn chips, into a thick paste. Easier than it sounds and only takes a couple of minutes at most. Now, add the cooked veggies to the mixing bowl along with 2 T. ground flax seeds. With your dampened hands, mix all together.

Transfer the mixture to an oiled 8-inch square baking pan and bake at 375 degrees F. for about 30 minutes. After 30 minutes check to see if the loaf is firm. If not, bake an additional 5 or 10 minutes. Remove from oven and allow to cool for 5 minutes before slicing and serving. The loaf is prone to crumbling so remove carefully from the baking dish using a spatula.