Vegetarian Pinto Bean Sloppy Joes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Vegetarian Pinto Bean Sloppy Joes

http://www.eatingwell.com/recipes/vegetarian_pinto_bean_sloppy_joes.html

From EatingWell:  May/June 2014

This vegetarian Sloppy Joe recipe uses pinto beans and a heap of veggies tossed in a sweet, tangy sauce for the filling of a tad messy kid-friendly sandwich you can make in your slow cooker.

10 servings | Active Time: 30 minutes (not including bean-soaking time) | Total Time: 5 1/2-9 1/2 hours

Ingredients

Preparation

  1. Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.
  2. Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don’t stir the two together. (The layer on top helps keep the beans submerged during cooking so they don’t dry out.) Cover and cook on High for 5 hours or Low for 9 hours.
  3. Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.
  4. Serve the mixture on buns.

Nutrition

Per serving : 283 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 51 g Carbohydrates; 11 g Protein; 11 g Fiber; 692 mg Sodium; 773 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 1/2 vegetable, 1/2 lean meat, 1/2 fat

Tips & Notes