Gluten-Free Jalapeño Cornbread Muffins
21 December 20220 Comments
It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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Gluten-Free Jalapeño Cornbread Muffins
Author: mydearsalad.com Cooking Method: Baking, Grilling, Roasting Cuisine: Baking, Indian, Thai Courses:Appetizer,Breakfast Recipe Keys:
Difficulty:BeginnerPrep Time25 minCook Time35 minRest Time25 minTotal Time1 hr 25 mins
Servings:1Calories:412
Best Season:Suitable throughout the year
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Scale1/2x1x2x3x
- 1 can of kidney beans, drained and rinsed
- ½ cup of tomato sauce
- ½ cup of vegan cheese, shredded
- ¼ cup of diced bell pepper
- ¼ cup of diced onion
- ¼ cup of sliced mushrooms
- ¼ cup of sliced olives
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper (to taste)
Instructions
Video
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- Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
- Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
- Preheat the oven to 375°F (190°C) 🔥.
- Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
- Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
- Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
- Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
- Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
- Serve hot ♨ and enjoy!
Nutrition Facts
Serving Size 1
Servings 1
Amount Per ServingCalories386kcalCalories from Fat16.2kcal% Daily Value *Total Fat16.7g26%Saturated Fat2.4g12%Trans Fat0gCholesterol0mgTotal Carbohydrate56.5g19%Sugars7.5gProtein18.2g37%
Vitamin A 302 IUVitamin C 12 mgCalcium 135 mgIron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
Keywords: delicious, homemade, vegan pizza, cheese pizza
Frequently Asked Questions
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My Dear Salad
Food and Lifestyle Blogger
Hi, I’m a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.
Refreshing Ginger Lemonade
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About Author
mydearsalad.com
I’m an architect and interior designer with an insatiable passion for food. This blog is where you can find quick and easy healthy food recipes!
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About Me
Too often, we sacrifice the goodness of nutrients in our meals for convenience. This is a practice I wish to change. I hope to ignite a spark of creativity in you to echo the same philosophy of balanced, healthful living.
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Spring-niçoise-salad
Ingredients
for the dressing:
Instructions
Preperation
-
Cook Artichokes
Heat the oven to 400F
Fill a large bowl with cold water and squeeze the juice of the lemon halves into it; add the artichokes to prevent them from turning brown.
Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1/4 cup olive oil, the artichokes,1/2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash of more water. Let cool at room temperature, and then taste for salt. -
Cook Potatoes
Put the potatoes in a shallow baking dish or pan, just large enough to hold them in a single layer. Drizzle with a tablespoon of oil, season with a generous amount of salt, and toss well. Add a splash of water (just to create a little steam as the potatoes cook). Cover tightly with aluminum foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.
-
Make the Vinaigrette
Combine the garlic, mustard, vinegar, and 1 tablespoon spoon lemon juice in a small bowl. Let sit for 5 to10 minutes. Whisk in egg yolk and then slowly whisk in 3/4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.
-
Shortly Before Serving
Halve or quarter the potatoes (depending on their size and your preference) and season with about 1 1/2 tablespoons of the vinaigrette. Set aside.
Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add the remaining 3 tablespoons oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.
-
Combine Everything
Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1/4 cup vinaigrette over the platter, or about a tablespoon over individual portions, and serve immediately.
Items you can prep ahead (optional) Cook the Tuna Cook potatoes + artichokes Boil eggs Chop and wash lettuce Make the Vinaigrette
Note
Substitutions:
- To make vegetarian: substitute the tuna with marinated beans
- To make vegan: see above + skip the egg
- Use any spring or seasonal veggie.
Leftovers + Repurposing:
- The leftover/repurposing options here are endless! Turn it into a springy rice bowl or mix everything (except the lettuce) together to make an eggy potato salad loaded with veggies.
