[symple_box color=”gray” fade_in=”false” float=”center” text_align=”left” width=””]A traditional family-favorite, sloppy joes, are redone with smashed seasoned black beans and piled high on a toasted bun with spicy chipotle mayo, avocado, lettuce, onion and tomato. Ready in under 15 minutes! [/symple_box]
Happy Monday everyone!
Today I am in-route to California for the Almond Orchard Experience sponsored by the California Almond Board! I am flying out this morning and I’ll drive down to Lodi, California which is about an hour south of Sacramento. I’ll be there until Wednesday, learning all about almonds and taking a tour of an almond orchard!
Last week was the week of meatless meals– we made spiced chickpea wraps and tofu pad thai (recipe coming next week!). After posting lots of chicken and beef recipes for a couple months now, I decided it was time to go meatless for a little while.
This recipe is also adapted from Thug Kitchen, my favorite vegan cookbook. I adapted this recipe slightly to use real mayonnaise instead of the vegan blend. So, this recipe is meatless, but not vegan. You can top the sloppy joe with anything you like– avocado, tomatoes, and crunchy lettuce.
This is a super easy recipe that you can whip up in less than 15 minutes. The beans are cooked over the stove-top along with veggie broth and seasonings, and then mashed. Toasting the buns adds a wonderful savory flavor and the chipotle mayo really brings some awesome flavor to the beans and avocado.
Here’s the recipe!
- 1/2 cup light mayonnaise
- 1/4 cup chilies in adobo
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp garlic powder
- Pinch of salt and pepper
- 1 tsp olive oil
- 2 tsp minced garlic
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 15-ounce can black beans, low sodium, rinsed and drained
- 1 cup vegetable broth
- Juice from 1 lime
- Salt to taste
- 4 large yummy looking rolls, preferably with sesame seeds
- Romaine lettuce
- Sliced tomatoes
- Sliced red onion
- Sliced avocado
- In a small bowl, whisk together the ingredients for the mayo. Add more or less chipotle depending on how spicy you like it.
- To make the beans, heat the olive oil in a large pan over medium heat. Add the garlic, chili powder, cumin and cook for 30 seconds. Add the black beans and broth. Let simmer for 5 minutes on low. Using a potato masher, smash up the beans. Turn off the heat and set aside.
- If you'd like to toast your rolls, spread a little butter on the buns and add to a toaster oven and toast until browned on the edges. To assemble, add the chipotle mayo, beans, lettuce, tomato, red onion, and avocado.
- Serve immediately.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!