Black bean meatballs with avocado spread
En una licuadora o procesador de alimentos, pique finamente 1 lata de frijoles. Transfiera a un tazón con las verduras sazonadas y agregue los frijoles restantes, el maíz, los copos, la harina de avena y la linaza molida remojada del refrigerador.
- 3 tbsp flax seeds
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 red pepper
- 1 piece carrot
- 1 kg jalapeño
- 1 tsp cumin
- 1 tbsp dried chili
- 1 tsp oregano
- dried thyme
- 3 sprigs fresh coriander
- 2 cans black beans
- 120 g frozen corn
- 50 g oatmeal
- 60 g oat flour
- 3 tbsp basil pesto
- 1 avocado
- 4 pcs cherry tomatoes
- 2 tbsp fresh coriander
- Preheat the oven to 180°C. Line a 22 cm long loaf tin with baking paper. Mix the ground flaxseed with 125 ml of water in a bowl and refrigerate until you are ready to make the rest of the meatloaf.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic, chopped bell pepper, grated carrot, and chopped jalapeño. Cook for 5–7 minutes, until the onion is translucent and the carrot is starting to soften a bit. Transfer to a large bowl and mix in all the spices, dried herbs, and fresh cilantro; set aside.
- In a blender or food processor, finely chop the beans from 1 can. Transfer to a bowl with the seasoned vegetables and stir in the remaining beans, corn flakes, oatmeal, and soaked ground flaxseed from the refrigerator. Season with salt and pepper to taste and adjust with more salt or spices as needed. Press the mixture into the prepared pan and smooth the surface so that it bakes as evenly as possible. Bake the meatloaf for 40–45 minutes, brushing it occasionally with olive oil during baking and covering it with foil towards the end if it gets too dark. Remove from the oven and let it stand for 10–15 minutes so that the meatloaf bounces away from the sides of the pan. Then carefully turn it out. The longer it cools, the less likely it will fall apart when slicing.
- For the spread, thoroughly mix the pesto, mashed avocado, chopped tomatoes and coriander in a bowl. Adjust to taste.
- Serve the meatloaf slices spread with spread. SOMETHING EXTRA You can freeze the meatloaf for up to 3 months tightly wrapped in cling film or sealed in a sturdy plastic bag. You can also freeze it directly in the tin, then just cover the top tightly. If you are going to freeze the meatloaf, leave out the sauce and make it fresh until serving.
In a blender or food processor, finely chop 1 can of beans. Transfer to a bowl with the seasoned vegetables and stir in the remaining beans, corn, flakes, oat flour and soaked ground flaxseed from the fridge. Season with salt, pepper, taste and adjust with more salt or spices if necessary. Press the mixture into the prepared tin and smooth the surface so that it bakes as evenly as possible. Bake the meatloaf for 40–45 minutes, brushing it occasionally with olive oil during baking and covering it with foil towards the end if it gets too dark. Remove from the oven and let it stand for 10–15 minutes so that the meatloaf 'bounces' away from the sides of the tin. Then carefully turn it out. The longer it cools, the less it will fall apart when slicing.