Sloppy Joes, veggie style

Adapted from Rachael Ray Magazine

1 tbsp olive oil
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and finely chopped
1 red onion, chopped
1 clove garlic, minced
2 15 oz. cans black beans, rinsed
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 15 oz. can diced fire roasted tomatoes
1 tbsp brown sugar
splash of vinegar
Juice of 1 lime
4 kaiser rolls, lightly toasted
Banana Peppers
handful of cilantro, roughly chopped


1. In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, red onion, and garlic and cook, stirring until tender, about 7 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 vinegar. Add to the black beans; simmer for a few minutes to allow the flavors to blend. Stir in the lime juice. Serve on the toasted bread, topped with banana peppers and cilantro.

* This recipe is great with sour cream and/or cheese. If you are looking to keep it vegan, you can omit these items or use soy versions.