Sloppy Veg-Head Joe Rachael Ray   From Every Day with Rachael Ray August 2008 SERVES 4 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) 1. In a large skillet, heat the oil, 1 turn of the pan, over mediumhigh 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. 2. 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.

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