Ingredients
1 tablespoon vegetable oil
1 red, green or yellow bell pepper, seeded and chopped
2 jalapeño chilies, seeded and finely chopped
1 red onion, chopped
2 large cloves garlic, grated or finely chopped
Two cans black beans (15 ounces each) , rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
One can diced fire-roasted or crushed tomatoes (15 ounces each)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Juice of 1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
1/3 cup chopped cilantro (a generous handful)
Directions
In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.