test
Avocado Black Beans Cheddar Cheese Fake Meatballs Garbanzo Beans Kidney Beans Navy Beans Salsa
As vegetarians we hear it all the time, “But how do you get your protein if you don’t eat meat?” This quick and easy dish is the answer! Preparation and cook time of this meal are under 20 minutes. If you’re a small family, this dish makes great leftovers.
The recipe comes from The Vegetarian Times Complete Cookbook which states “An inexpensive way to fuel up on zesty beans with Southwestern flavors, this dish works equally well heated on the stove, with the cheese swirled throughout as it melts.” When I purchased the VT Cookbook I was sad that there weren’t pictures with each recipe but the description of this meal lured me in as one of the first recipes that I tried – which became an instant favorite!
Take advantage of the photo that I provided as well as the complete video to walk you through the directions. Once you’ve tried it, be sure to share your comments below!
Serves 6
Ingredients -
2 tablespoons vegetable oil
1 large onion, diced
1 9-ounce package soy “meatballs”
1 cup kidney beans, drained and rinsed
1 cup navy beans, drained and rinsed
1 cup garbanzo beans, drained and rinsed
1 cup black beans, drained and rinsed
2 cups chunky salsa
1 teaspoon chili powder, or to taste
Salt and freshly ground black pepper to taste
1 8.5-ounce package shredded soy cheese
(I used regular cheddar cheese)
1 cup (about 4 ounces) crushed taco chips
1 large avocado, diced, for garnish
Directions -
1. Preheat oven to 425F.
2. Heat the oil in a large skillet over medium heat. Saute the onion until translucent, for about 5 minutes. Add the “meatballs,” and saute for 2 to 3 minutes more. Remove from the heat and set aside.
3. Combine the beans in a 2-quart baking dish. Stir in 1 cup salsa, chili powder, salt and pepper. Stir in the onion and “meatballs,” and top with the shredded cheese.
4. Bake for 10 to 12 minutes, or until the mixture is heated through. Remove from the oven, spoon the remaining 1 cup salsa over the cheese, sprinkle the crushed taco chips on the salsa and garnish with the diced avacado.
Per serving: 520 Cal; 26 G Prot; 19 G Fat; 62 G Carb; 0 MG Chol; 1,160 MG Sodium; 15 G Fiber.
This recipe comes from The Vegetarian Times Complete Cookbook
Hi My Dear,
Very nice and I am proud of you.
Next you will be having A COOKING SHOW
WHAT ELSE?
You are very natural on film: like a real live food show host. I’m convinced. Oh, and didn’t a sister of yours present you with the Vegetarian Times Complete Cookbook for Christmas one year? You might consider giving her some props (only joshing). Good luck with your new website!
Rahine – Very true! I forgot that you bought me the cookbook. So sorry that I forgot. Couldn’t have done this video without you!
Hi Sarah – This is your MiMaw’s friend. You so remind me of her. I love and miss her more than I can say. I have to say darlin that you did such a beautiful job on your video. You have a good speaking voice and on camera presence with a great spirit that comes shinning through. I can see why MiMaw is so proud of you! Many Blessings – Donna
Thank you, Donna, for your kind words!
Yummers!! Mmmm, mmmmmmm, mmmmmmm-kay!