Rating: 4 stars
29 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Mark Bittman
Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

405 calories; fat 14.4g; saturated fat 3.2g; mono fat 7.5g; poly fat 2.3g; protein 19.4g; carbohydrates 53.3g; fiber 10.4g; cholesterol 28mg; iron 5.1mg; sodium 633mg; calcium 148mg.
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