The flavor of this loaf is even better the next day. Leftovers make terrific sandwiches too.
Combine and let stand until softened, 15 to 20 minutes:
1/2 cup boiling water
1 dried ancho chili pepper
Preheat the oven to 350┬░F. Grease a 9x5-inch (8-cup) loaf pan.
Drain, discarding the liquid, and squeeze out the excess water from the chili pepper. Chop the chili pepper, discarding the seeds and membranes. Combine with:
1 cup textured vegetable protein
1 15-ounce can Mexican-style tomato sauce
1 15-ounce can black beans, rinsed and drained
3/4 cup water
1 large egg, lightly beaten
1/4 cup raisins
1 small onion, chopped
1 small fresh jalape├▒o pepper, seeded and minced, or 2 mild or hot canned chili peppers, drained and chopped
3/4 cup corn bread stuffing crumbs
1/3 cup all-purpose flour
1/4 cup finely chopped fresh cilantro
2 teaspoons salt
1 teaspoon ground cumin
Pack the loaf mixture into the pan. Loosely cover with aluminum foil and bake for 45 minutes. Uncover and bake until set, 15 to 30 minutes. Let stand in the pan on a rack for 5 minutes, then invert onto a serving platter.
