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Almost Meatless Sloppy Joes

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 40 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped white onion
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces ground sirloin
  • 1/2 cup grated carrot
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • 2 cups canned crushed tomatoes
  • 1 (15.5-ounce) can low-sodium red beans, rinsed, drained, and divided
  • 4 (2-ounce) whole-wheat sandwich rolls, split and toasted
  • 4 (1/4-inch-thick) red onion slices, separated into rings

Nutrition Information

  • calories 405
  • fat 14.4 g
  • satfat 3.2 g
  • monofat 7.5 g
  • polyfat 2.3 g
  • protein 19.4 g
  • carbohydrate 53.3 g
  • fiber 10.4 g
  • cholesterol 28 mg
  • iron 5.1 mg
  • sodium 633 mg
  • calcium 148 mg

How to Make It

  1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.

  2. Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.

  3. Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.