As a kid we had sloppy joes often. Caroline calls them messy janes which I find cute. Mummy would get the manwich mix in the can and Robbie loved them! Whatever you want to call them, the vegetarian version is delicious!
I halved this recipe for the two of us and it still could have served four!! I heated some up the next day for lunch and it was awesome. Packed full of veggies and beans these are healthy and will fill you up. For a treat I will stop at Whole Foods and buy these whole wheat hamburger buns. They are awesome but not so awesome on the wallet (seems that way for everything at Whole Foods).
Vegetarian Sloppy Joes
Source: Rachael Ray Magazine
Yield: 4 servings (or more)
1 tablespoon vegetable oil
1 red, green or yellow bell pepper, seeded and chopped
2 jalapeño chiles, seeded and finely chopped
1 red onion, chopped
2 large cloves garlic, grated or finely chopped
Two 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
One 15-ounce can diced fire-roasted or crushed tomatoes
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Juice of 1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
1/3 cup chopped cilantro (a generous handful)
In a large skillet, heat the oil, 1 turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6 to 8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.