This recipe uses eight grains, and natural ingredients. While it can easily be classified as "vegan" or "vegetarian", it is basically, "grain loaf and black bean burger meet Mexico".
While I originally served this as a tex-mex style meatloaf, I very quickly realized what an amazing non-meat base this can be used for in hispanic cooking (which I love). A perfect meatless base for tacos, burritos, enchiladas, tostadas, taco salad...you get the point.
One beauty of this recipe is that as there is no raw meat, everything can be adjusted according to taste and preference for flavor, even prior to baking. Taste as you go!
1.5 cups cooked black beans (recipe here)
1.5 cups cooked, then blended wheat berries (wheat berry recipe)
1 cup cooked black rice (other rices may be substituted)
1 cup cooked quinoa
1 cup uncooked oatmeal
2 Tablespoons chia
2 Tablespoons ground flax seed (garnish)
1.5 Tablespoons chili powder
1.5 Tablespoons cumin
4 diced garlic cloves
1/2 medium onion, diced
1.5 cups corn
1 - 1.5 cups broth (vegetable, or any other if not going vegan or vegetarian) or wheat berry juice
1/2 cup salsa or pico de gallo (recipe)
1/4 cup chopped cilantro
4 mini peppers diced
2.5 teaspoons key lime juice
Salt and black pepper to taste
Jalapeños (optional - to taste)
Sour cream & cheese for garnish (not vegan)
Heat oven to 350* F.
In a large mixing bowl, thoroughly mix all ingredients except flax seed. When adding the broth, take care not to add too much. The mixture should be moist, but still hold its shape.
Divide mixture and place into two greased/oiled bread loaf pans (9x4 or 5).
Cover with foil and bake until heated through (approx. 25 minutes)
Remove foil and allow to cook for an additional 10-15 minutes to allow outside to harden and form a bit of a crust.
Serve with chopped jalapeños, pico de gallo (recipe), salsa, freshly diced onion, sour cream, or cheese etc. Sprinkle with crushed flax seed (it loses its nutrient value when heated).
May be served on a bed of lettuce with tortilla chips, fresh tomatoes, olives, pico de gallo, and cheese as a rice and beans component for a taco salad, or used as the 'meat' base for enchiladas, tacos, or spread upon tostada tortillas.