Southwest BBQ Bean Loaf

Just about half way through VeganMofo and I’ve seen lots of great stuff! Today I’m sharing one of our household favorites, this Southwest Barbecue Bean Loaf. I seem to always have the ingredients handy, it’s quick to throw together and makes great leftovers too! I like to eat mine with avocado slices and ranch dressing. I hope you enjoy this recipe as much as I do.

Southwest BBQ Bean Loaf © The Queen V Kitchen

Southwest BBQ Bean Loaf © The Queen V Kitchen 2013


Southwest BBQ Bean Loaf


  • 1 15oz. can of Black Beans, drained and rinsed
  • 1 15oz. can of Kidney Beans, drained and rinsed
  • 1 4oz. can of diced Green Chiles
  • 1/2 cup of Corn, fresh or frozen
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 cup Panko Bread Crumbs
  • 1 cup Daiya Cheddar Style Shreds
  • 1/2 cup Barbecue Sauce, I like Trader Joe’s Kansas City Style Sauce


  1. Preheat oven to 350 degrees.
  2. Lightly spray an 8 inch loaf pan with nonstick spray, set aside.
  3. Add the beans to a large bowl and roughly mash with a fork until they can stick together but there are still some whole beans left.
  4. Stir in remaining ingredients except barbecue sauce.
  5. Press the bean mixture into the loaf pan with the back of a fork or a measuring cup, you want this tightly packed.
  6. Spread the barbecue sauce on top.
  7. Bake for 40 minutes.
  8. Remove from oven and allow to rest for 5-10 minutes.
  9. Serve with Avocado Slices and Ranch Dressing.


I’d like to give a special thanks to my cousin Donna who shared the original recipe with me. XO.

Source: Adapted and Veganized from SkinnyMs.