Black Bean Sloppy Joeswith tri-color salsa
This is our vegetarian take on a Sloppy Joe. Filled with black beans and veggies, this has all the flavor and heartiness of the original. Paired with a crunchy salsa, this vegetarian meal is sure to please. Don't worry if you have to lick your fingers - the sloppier, the better!
- Garlic - 2 cloves, minced
- Jalapenos (opt) - 1, diced
- Onions, red - 1 cup, diced
- Bell peppers, red - 1, diced
- Pickles (opt) - 2, sliced
- Cilantro - 12 sprigs, leaves of
- Beans, black (14oz / 397g) - 1 can
- Burger buns - 4
- Oil, cooking - 2 tsp
- Coriander - 1 tsp
- Cumin - 1 tsp
- Paprika - 1 tsp
- Crushed tomatoes, fire-roasted preferably (14oz / 397g) - 1 can
- Soy sauce, low-sodium - 1 Tbsp
- Sugar - 1/4 tsp
- Onions, red - 1/4 cup, diced
- Bell peppers, red - 1, diced
- Corn kernels, fresh off the cob or frozen - 1 cup
- Zucchini - 8 oz, diced
- Cilantro - 3 Tbsp, chopped
- Lime juice - 3 Tbsp
- Garlic / Jalapenos (opt) / Red onions (for sloppy joes and salsa) / Red peppers (for sloppy joes and salsa) / Corn (if using fresh) / Pickles (opt) - Prep as directed. Garlic, jalapenos, plus Sloppy Joes’ portion of red onions and red peppers can be combined. Salsa’s portion of red onions and red peppers can also be combined. (Can be done up 4 days ahead)
- Zucchini - Prep as directed. Dice as small as you can, ~0.5cm / 0.2” wide. Can be stored with red onions and red peppers. (Can be done up to 2 days ahead)
- Cilantro (for Sloppy Joes and salsa) - Prep as directed.
- Beans - Drain and rinse.
- Make salsa - If using frozen corn, heat for ~45 seconds in microwave to defrost (or submerge quickly in warm water and drain). Toss zucchini, red onions and red peppers (just the salsa’s portion), corn, and cilantro with lime juice. (Can be done up to 1 day ahead)
- Heat oven to 400F / 204C. Separate buns and arrange on a sheet pan.
- Heat a saute pan over medium-high heat. Add oil and then garlic, jalapeno, red onions, and red pepper to heated oil with a sprinkle of salt. Saute for ~5 minutes.
- Add beans with coriander, cumin, and paprika. Saute for ~1 minute.
- Transfer buns into oven and toast for ~4 minutes.
- Add tomatoes, soy sauce, and sugar to saute pan. Saute for another 3 to 5 minutes.
- Spoon Sloppy Joe filling into buns and top with sliced pickles and some cilantro leaves.
- Season salsa to taste with salt and hot sauce (if desired) and enjoy with Sloppy Joes.
This meal has 26 reviews
Not a big bell pepper fan, but I've been trying. I really enjoyed this, made some tweaks: -Added ingredients in batches: garlic and onions cooked for a bit, added peppers and bay leaf and cooked for a bit, added half spice mix and cooked for a bit, added rest of spice mix and tomato/brown sugar/soy sauce. -Left out the bread and threw everything in a bowl (with the finished salsa mix also) -Added a dollop of greek yogurt, half an avocado, a sprinkling of cheddar cheese, and a few dashes of Tapatio All in all my version was more like chili but I liked it!
Really good. Could easily be put in a wrap with cheese, lettuce, and guacamole. Family would prefer less hot pepper.
I added a little salt to both the salsa and sloppy joe, served on whole wheat bun, and served the salsa with thin tortilla chips sprinkled with sea salt.
All kids loved. Salsa surprisingly flavorful.
I let the bean-tomato mix cook another 5-8 minutes to really thicken up and used a local hot sauce in the side salsa, which was excellent and will go into my lunch rotation.
I made a hybrid version - paleo sloppy joes with mushrooms with corn on the cob on the side. (I don't follow a paleo diet but I had ground turkey I needed to use.) I liked this dish but felt the sloppy joes were lacking a bit of something spice wise. More jalapeno next time. I used all my zucchini making bread so I served it with tomato & cucumber salad.