Over the last several years I've created dozens of takes on the American classic, good ole Sloppy Joe. I can't believe it took me this long to come up with a meat-free buddy, but here ya go, meet Sloppy Veg-Head Joe.
Makes: 4 servings
Prep: 15 mins
- 1 tablespoon vegetable oil
- 1 red, green or yellow bell pepper, seeded and chopped
- 2 jalapeno chiles, seeded and finely chopped
- 1 red onion, chopped
- 2 large cloves garlic, grated or finely chopped
- 2 15 ounce cans black beans, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- 1 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, jalapenos, 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.
- Pietra Santa Merlot 2005 (California), Francis Ford Coppola Rosso 2006 (California)
- Worcestershire sauce contains everything but the kitchen sink, including anchoviesif you follow a strict vegetarian diet, just substitute a splash of vinegar.