This is my Mexican twist on a family favourite.

Vegan, Vegetarian, Gluten free

Ingredients:

Black bean “meat balls”

  • 2 cups black beans
  • 1tsp cumin
  • 1tsp oregano
  • 1tsp Mexican chilli powder
  • 1tsp garlic powder
  • 2Tbsp spelt flour
  • 1Tbsp tomato paste
  • Juice of 1 lime

Sauce

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp cacao powder
  • 1 tsp ground chilli powder
  • 1 tsp vegetable stock powder
  • 1/2 cup water

Method:

Black bean “meat balls”:

  1. Place (drained) cooked/canned black beans into food processor and cumin, oregano, Mexican chilli powder, garlic powder, tomato paste and lime juice.Mexican black bean "meat" balls Recipe COMING SOON #poweredbyvegies #vegan #vegansofig #girlgains #meditation #fitnessblogger #fitnessblog #mindfulness #strength #womenshealth #womensfitness #lornajaneactive #kaylaitsines #healthychoices #fitspo #inspo #yoga #love2yoga #positivity #whatveganseat #glutenfree #paleo #iifym #cleaneating #cleanfood #instagramers
  2. Process until well combined.
  3. Put into a bowl and add spelt flour (gluten free flour) mixing well.
  4. Shape into small balls on a lined baking tray.
  5. Place into 180 degree Celsius oven and bake until firm to touch.

Sauce:

  1. Add the cumin, coriander, garlic, oregano, cacao, stock, chilli and water whisking to combine.
  2. Add the diced tomatoes and bring to the boil.
  3. Turn the heat down and simmer for 15min.

Serve on a bed of sautéed silverbeet and wholegrain pasta or zucchini noodles (gluten free option)

xoxo Hollie

Mexican Black Bean “meat” balls

Mexican Black Bean “meat” balls

Ingredients

  • Black bean “meat balls”
  • 2 cups black beans
  • 1tsp cumin
  • 1tsp oregano
  • 1tsp Mexican chilli powder
  • 1tsp garlic powder
  • 2Tbsp spelt flour
  • 1Tbsp tomato paste
  • Juice of 1 lime
  • Sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp cacao powder
  • 1 tsp ground chilli powder
  • 1 tsp vegetable stock powder
  • 1/2 cup water

Instructions

  1. Black bean “meat balls”:
  2. Place (drained) cooked/canned black beans into food processor and cumin, oregano, Mexican chilli powder, garlic powder, tomato paste and lime juice.
  3. Process until well combined.
  4. Put into a bowl and add spelt flour mixing well.
  5. Shape into small balls on a lined baking tray.
  6. Place into 180 degree Celsius oven and bake until firm to touch.
  7. Sauce:
  8. Add the cumin, coriander, garlic, oregano, cacao, stock, chilli and water whisking to combine.
  9. Add the diced tomatoes and bring to the boil.
  10. Turn the heat down and simmer for 15min.
  11. Serve on a bed of sautéed silverbeet and wholegrain pasta or zucchini noodles
http://www.poweredbyvegies.com.au/2016/4077/