I remember one time, trying to impress some friends with my cooking skills and totally botching a complicated recipe. It was a disaster! That's why I love recipes like these Tex-Mex Plant-Based Meatballs with Black Bean Salsa. They’re easy to make, packed with flavor, and always a crowd-pleaser – even when I'm having an off day. These aren't just any meatballs; they're a fiesta in your mouth! Imagine sinking your teeth into savory, plant-based meatballs, bursting with Tex-Mex spices, then getting a refreshing kick from the zesty black bean salsa. It's a party of flavors that will make you want to do the salsa right in your kitchen. I actually messed up once, and they still tasted amazing, ha!
What I find incredible about this recipe is how adaptable it is. You can use any brand of plant-based ground meat you like – I’ve tried a few and they all work wonderfully. And the black bean salsa? Total game-changer! It’s fresh, vibrant, and adds the perfect amount of zing to balance the richness of the meatballs. Seriously, this salsa is so good, you might just end up eating it straight from the bowl with a spoon...don't tell anyone I said that. Think about it: a complete meal that's both delicious and good for you. What does this mean for you? Less time stressing in the kitchen and more time enjoying a flavorful, satisfying dish with the people you care about. It's a win-win!
Required Equipments
- Large Bowl
- Skillet
- Baking Sheet
- Food Processor (optional)
- Measuring Cups and Spoons
Tex Mex Plant Based Meatballs with Black Bean Salsa: Frequently Asked Questions
Tex Mex Plant Based Meatballs with Black Bean Salsa
These Tex-Mex Plant-Based Meatballs with Black Bean Salsa are a flavorful and healthy dish that's incredibly easy to make. Combining savory plant-based meatballs with a zesty black bean salsa, it's a guaranteed crowd-pleaser!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. This'll stop the meatballs sticking – nobody wants sad, stuck meatballs!
- In a large bowl, combine the plant-based ground meat, diced onion, minced garlic, breadcrumbs, Tex-Mex seasoning, cumin, smoked paprika, and salt. Mix well with your hands until everything is evenly distributed. Don't be shy; get in there and make sure the spices are properly mixed!
- If the mixture seems too wet, add a tablespoon or two of breadcrumbs until it reaches a consistency that’s easy to handle and form into meatballs. It shoudln't be sticky, but also not crumbly.
- Roll the mixture into about 1-inch meatballs. Place them on the prepared baking sheet, leaving a little space between each one. This allows for even cooking.
- Bake for 20-25 minutes, or until the meatballs are nicely browned and firm to the touch. Keep an eye on them – baking times can vary a bit depending on your oven.
- While the meatballs are baking, prepare the black bean salsa. In a medium bowl, combine the canned black beans (rinsed and drained), diced red onion, diced bell pepper, corn kernels, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Toss gently to combine.
- Taste the salsa and adjust the seasoning as needed. Add more lime juice for tanginess, or more jalapeño for heat.
- Once the meatballs are done, let them cool for a few minutes before serving. You can serve them hot or at room temperature.
- To serve, arrange the meatballs on a plate and top generously with the black bean salsa. Garnish with extra cilantro and a lime wedge, if desired.
- For an extra touch, consider serving these meatballs with a dollop of plant-based sour cream or guacamole. They're also fantastic in tacos or served over rice.
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
- Serve with plant-based sour cream or guacamole for added richness.
🍎 Nutrition
Calories: 250 kcal
Protein: 15g
Fat: 10g
Carbohydrates: 30g
Fiber: 8g
Calcium: 80mg
