Mexican Vegetarian Loaf

I haven't been too keen on meat lately, so when I saw a Mexican style recipe involving all veggies, I was happy. I added a few more vegetables and chilies to my recipe. It came out a bit dry, so I would cut back on the bread crumbs/mash everything together more if I were to make it again. (This is reflected in the recipe posted here.) The best part of this one is that a serving (1/8th of a loaf) is only 300 calories, has a ton of fiber, and is packed with protein. I don't typically say this about serving sizes, but I was stuffed after dinner.

Ingredients
2 Tbsp olive oil
1 cup diced red onion
1 cup fresh spinach
1/4 cup mushrooms
15 oz drained can of kidney beans (trying chili beans next time)
15 oz drained can of seasoned black beans
1 cup corn kernels
7 oz drained can of green chilies
2 tsp oregano
1 tsp chili powder
1 tsp cumin
1/2 tsp black pepper
1/4 tsp sea salt
1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese
BBQ sauce

Instructions

1. Preheat oven to 350 F.
2. Heat olive oil in large skillet over medium-high heat.
3. Add onions and cook until tender (5 minutes).
4. Add mushrooms and spinach to onions and cook for another 4 minutes.
5. Add kidney beans, black beans, corn, and green chilies. Stir occasionally until beans are softened (about 5-7 minute).
6. Add oregano, chili powder, cumin, black pepper, and sea salt to skillet and stir thoroughly.
7. Mix bread crumbs and cheese in a large mixing bowl.
8. Add skillet mixture to the large bowl, stirring and mashing until the contents of the bowl can be formed into a loaf (like you would with meatloaf).
9. Place loaf in loaf pan and bake for 30 minutes.
10. Remove from oven and cover in a thin layer of BBQ sauce of choice. Bake for 3 additional minutes.
11. Allow the loaf to cool for 5 minutes.
12. Cut, serve, and enjoy your low fat, high fiber/protein dinner!

Nutrition Information