Categories: Hot Sandwich, Main Dish, Rachael Ray, Vegetarian
Ingredients
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 2 jalapeno peppers, seeded and finely chopped
- 1 red bell peppers or 1 green bell peppers or 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 2 large garlic cloves, chopped
- 1 (21 ounce) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt
- pepper
- 1 (15 ounce) can fired-roasted diced tomatoes (or chunky-style crushed tomatoes)
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce (or vinegar)
- 1 lime
- 4 crusty rolls, split and lightly toasted
- 2 large dill pickles, chopped
- fresh cilantro leaves, chopped
Directions
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Heat the oil in a skillet over med-high heat; to the hot oil, add the jalapenos, bell peppers, onions, and garlic; cook until tender, 7-8 minutes.
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Fold in the black beans, cumin, and coriander; season to taste with salt and pepper.
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Stir in the tomatoes, brown sugar, and Worcestershire; simmer for a few minutes to combine the flavors.
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Squeeze the lime juice into the pan and stir.
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Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad.