Almost Meatless Sloppy Joes

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 14.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 19.4g
  • Carbohydrate: 53.3g
  • Fiber: 10.4g
  • Cholesterol: 28mg
  • Iron: 5.1mg
  • Sodium: 633mg
  • Calcium: 148mg

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

Preparation

  1. 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. 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. 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.
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