HEALTHY SLOPPY JOES
These fast and easy healthy Sloppy Joes are tangy, sweet, and savory all at once! The saucy -two-bean filling is a hit with kids and adults alike.
Provided by a Couple Cooks
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- Finely chop the onion and celery. In a skillet, heat the olive oil. Add the onion and celery and saute until soft, about 4 to 5 minutes.
- Drain the beans. Add the kidney beans, pinto beans, tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar, chili powder, garlic powder, oregano, kosher salt, and black pepper to the skillet, and simmer for about 5 to 10 minutes until thickened. Taste, and adjust seasoning as desired.
- Serve on a toasted bun, with vinegar coleslaw or creamy coleslaw if desired.
PINTO BEAN AND QUINOA SLOPPY JOES
If you're not a fan of commercial meat substitutes but still get a craving for something meaty, you'll love these hearty pinto bean and quinoa sloppy joes.
Provided by Nava Atlas
Categories Sandwiches & Wraps
Time 45m
Number Of Ingredients 13
Steps:
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the serving items, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally.
- Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomatoey flavors.
- For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced.
Nutrition Facts : Calories 252 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 400 grams sodium, Sugar 53 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
VEGETARIAN PINTO BEAN SLOPPY JOES
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.
Provided by Carolyn Malcoun
Categories Health Bean Recipes
Time 5h30m
Number Of Ingredients 19
Steps:
- 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.
- 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.
- Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.
- Serve the mixture on buns.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 50.2 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 11 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 720.8 mg, Sugar 12.6 g
PINTO BEAN SLOPPY JOES
Make and share this Pinto Bean Sloppy Joes recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and saute onion and bell pepper 3 to 4 minutes.
- Add remaining ingredients and bring to a simmer.
- Mash beans lightly with fork or potato masher.
- Simmer, loosely covered, 5 to 7 minutes or til preferred consistency, stirring occasionally.
- Serve on buns.
SMOKY WHITE BEAN AND BEEF SLOPPY JOES
This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that's not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you'd like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili.
Provided by Sarah DiGregorio
Categories dinner, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.
- Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.
- Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.
- Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.
- Meanwhile, toast the buns.
- With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.
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