Black Bean Sloppy Joe

Several years ago, I was advised to incorporate more black beans into my diet to help with some health issues I was having. In looking for ways to accomplish this, I ended up making the following Black Bean Sloppy Joe recipe which is a variation of the Sloppy Veg-Head Joe recipe from Rachel Ray's BigOrange Book Cookbook.

This is a versatile recipe. It's dairy-free, egg-free, gluten free and vegan. Dice the onion and peppers and served chilled with tortilla chips as variety of black bean dip for a summer appetizer. As an entree, top with cheese, serve warm with avocado. Corn or rice to make a hearty meal.

1 tablespoon canola or olive oil

¾ teaspoon minced garlic or 2 large garlic cloves, chopped

1 green bell pepper, seeded and chopped

1 small to medium onion, chopped

2 cups or 1 19 – 21 ounce can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon black pepper or more to taste 

salt

1 ½ cups tomatoes, chopped, or 1 – 15 ounce can diced tomatoes

1 tablespoon apple cider vinegar

Heat the oil in large skillet over medium-high heat. Add garlic, onion and pepper, stir once to coat with oil, cover and cook for 8 minutes. Fold in the black beans, cumin, coriander, black pepper. Add salt or more pepper to taste. Stir in tomatoes and vinegar. Lower heat to simmer and let simmer for five minutes. 

Black Bean Sloppy Joe 

Ready to Serve