Tex-Mex Sloppy Joes
Serves | 6 |
Prep time | 8 minutes |
Cook time | 20 minutes |
Total time | 28 minutes |
Allergy | Wheat |
Dietary | Diabetic, Vegan, Vegetarian |
Meal type | Bread, Lunch, Main Dish, Side Dish |
Misc | Child Friendly, Serve Hot |
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium red onion (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 1 clove garlic (minced)
- 1/2 cup finely chopped black olives
- 1 can fire-roasted chopped tomatoes (15 ounce can, with juice)
- 1 can black beans, drained (15 ounces)
- 1 can kidney beans (15 ounces, chopped in tiny pieces)
- 2 1/4 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 pinch ground cayenne
- 1/2 cup fresh chopped cilantro
- salt to taste (I used about 1 teaspoon.)
- 6 vegan burger buns (I chose a whole wheat variety, but any kind works.)
Directions
Step 1 | |
Heat up olive oil in a large saucepan on medium heat. Add onion, green bell pepper, and garlic and saute until onion is tender and becoming clear. | |
Step 2 | |
Add remaining ingredients (except buns, obviously), and allow mixture to simmer until most of the juices are cooked off. When the texture of your sloppy joes resembles that of a very thick chili, you know it's done. | |
Step 3 | |
Toast your vegan burger buns, if desired, and serve sloppy joes with your favorite greens. |