Most commercial salsas, including Member’s Mark Fresh Salsa, are both vegetarian and vegan—that is, they don’t contain any animal ingredients or byproducts. This makes salsa a great way to add texture, flavor, and nutrients to a vegan-friendly meal without adding any extra calories.
Whether you’re committed to a meat-free diet or just want to add a couple of meatless meals into the dinner rotation, the 3 recipes below can help you get started!
One-Pot Rice and Beans
This meal includes beans, rice, corn, and Member’s Mark salsa—it’s high in fiber and protein and can be quickly whipped together on a weeknight. What’s more, because it’s a one-pot dinner, cleanup is quick and simple! Use leftovers as taco or burrito filling or scoop atop lettuce for a taco salad.
- 1 tablespoon (tbsp) canola oil
- 1 cup cooked long-grain rice
- 1 medium onion, chopped
- 2 large cloves of garlic, minced
- 1 tbsp chili powder
- 2 teaspoons (tsp) ground cumin
- ½ tsp salt
- ½ tsp ground pepper
- 1 14-ounce can of petite diced tomatoes
- 1 ½ cups water
- 1 15-ounce can of black beans, drained and rinsed
- 1 cup frozen corn
- ½ cup chopped cilantro (optional)
- ⅓ cup Member’s Mark salsa
- ¼ cup shredded cheddar or Monterey Jack cheese
First, heat a dollop or two of oil in a large saucepan over medium heat. Add the cooked rice and stir until it begins to brown about 2 to 3 minutes. Add in the onion, garlic, chili powder, cumin, salt, and pepper, and cook an additional 1 to 2 minutes.
Next, add the tomatoes and water, bring to a boil, reduce heat, and cover for 18 to 20 minutes. Once all the liquid has been absorbed, remove the pan from heat, fluff the mixture with a fork, and gently stir in the corn and beans. Cover and allow the mixture to stand for at least 10 minutes, then serve with cilantro, salsa, and cheese.
Roasted Vegetable Enchilada Casserole
This casserole is veggie-heavy and can be easily scaled up to feed a crowd. Best of all, it can be prepared ahead of time and frozen for a quick, easy dinner whenever you don’t feel like cooking! Use Member’s Mark Fresh Salsa for a zesty, fresh flavor.
- ½ medium head of cauliflower, chopped into ½-inch chunks
- 2 cups cubed sweet potato
- 1 ½ cups cubed red bell peppers
- 1 medium yellow onion, sliced into ½-inch wedges
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 2 ½ cups (20 ounces) Member’s Mark Fresh Salsa
- ½ cup chopped fresh cilantro (optional)
- 10 corn tortillas, halved
- 1 15-ounce can of black beans, rinsed and drained
- 1 ½ cup shredded Monterey Jack or sharp cheddar cheese
Preheat your oven to 400 degrees Fahrenheit. Roast the veggies (cauliflower, sweet potato, bell peppers, onion) by first coating them in 1 tablespoon of the oil, the cumin, the salt, and the pepper, tossing them to coat, and spreading the veggies a single layer on a greased, rimmed baking sheet. Bake until the vegetables begin to brown, around 30 to 35 minutes.
After the vegetables have been roasted, reduce the heat to 350 degrees and lightly oil a 9 inch square baking pan. Mix together the salsa and cilantro, then assemble the casserole as follows:
- Salsa (about ½ cup per layer)
- Halved tortilla pieces
- ½ the beans
- ½ the vegetables
- ⅓ the cheese
- Halved tortilla pieces
- ½ the remaining salsa
- Remaining beans
- Remaining vegetables
- Halved tortilla pieces
- Remaining salsa
- Remaining cheese
Cover the pan with aluminum foil, tented in the center. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes or until heated through. Remove the casserole from the oven and let it cool for 10 minutes before serving.
Black Bean Salsa Burgers
These black bean burger patties are ultra versatile—eat them on a bun, deconstructed in a taco bowl, or even inside a pita pocket. With fiber-filled oats working to bind these burgers together, while Member’s Mark salsa provides an extra kick of flavor, they’re a tasty, filling, and health-conscious option.
- 3 tbsp oil
- 1 small onion, diced
- 2 cloves garlic, finely minced
- 1 cup chopped mushrooms
- 1 cup rolled oats
- 1 15 ounce can of black beans, drained and rinsed
- 1 cup Member’s Mark Fresh Salsa
- 1 tsp smoked paprika
- Salt and fresh black pepper
Preheat your oven to 375 degrees. In a medium skillet, heat 1 tablespoon of the oil over medium-high heat, then add the onion and fry until it’s translucent. Add the garlic and cook for another 1 to 2 minutes, then transfer the mix to a bowl.
In the same pan, add mushrooms and stir until they’re slightly browned on each side. Add them to the bowl with the onion and garlic.
Using a food processor, pulse the oats until they’re mostly powder, then add them to the bowl. Next, add the can of black beans to the food processor and blend until they’re largely pureed; add them to the bowl as well. Strain the salsa to remove the excess tomato sauce, then add ½ cup of the salsa chunks into the bowl and mix well.
Divide the mixture into 5 or 6 balls, then flatten them onto a plate until they’re ready to cook. If the mixture is too wet, just add a bit more oats until it can be easily maneuvered. Place the patties on a flat baking sheet and bake for 20 minutes, flipping halfway through. You can also fry these burgers in a medium frying pan for about 6 to 7 minutes on each side.
Once the burgers have cooled, serve with your favorite toppings, cheese, or even more salsa!