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