Mexican vegan albondigas en chipotle
This Mexican vegan albondigas en chipotle recipe has rice, bean, and mushrooms for the meatballs and then topped with a tomato and chipotle sauce or caldillo as we say it in Mexico. They really are extraordinary; you have to try them.
6 people
Calories: 316kcal
Ingredients
- 1½ cups brown or white rice, cooked
- 1½ cup black beans, cooked and without their liquid
- 8 oz sliced mushrooms, 227 grs
- 1 tablespoon of oil
- 1 cup of breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon oregano
- oil to brown the meatballs
Instructions
- In a frying pan, put the tablespoon of oil and brown the mushrooms for 10-15 minutes. When cooled, put them in the food processor along with the rice, beans, breadcrumbs, garlic powder, salt, and oregano. Press several times until everything is well integrated.
- Shape the meatballs and brown very well in oil until they are browned on all sides.
- To make the sauce, put all the ingredients, except the oil in the blender and blend until everything is perfectly well blended.
- In a pot put the teaspoon of oil, heat a little and add the sauce. Bring to the first boil and lower the heat. Leave it for about five, seven minutes. Try and adjust if necessary.
- To serve, bathee the meatballs with the chipotle sauce.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 64g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 861mg | Potassium: 787mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1173IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 3mg