Sloppy Vegg Head Joes

By á-29897

Ingredients

• 1 tablespoon vegetable oil
• 1 red, green or yellow bell pepper, seeded and chopped
• 2 jalapeño chilies, seeded and finely chopped
• 1 red onion, chopped
• 2 large cloves garlic, grated or finely chopped
• Two cans black beans (15 ounces each) , rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• One can diced fire-roasted or crushed tomatoes (15 ounces each)
• 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)

Details

Adapted from rachaelray.com

Preparation

Step 1

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 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.