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Chipotle Sloppy Joes with Crunchy Coleslaw
October 1, 2008
1 Min Read
YIELD: 4 servings
Coleslaw:
¼ cup | plain nonfat yogurt |
1 Tbsp. | light mayonnaise |
2 tsps. | cider vinegar |
¼ tsp. | hot-pepper sauce |
⅛ tsp. | salt |
1½ cups | packaged coleslaw mix |
½ | red bell pepper, cut into ⅛” thick strips |
Sloppy Joes:
1 lb. | ground beef (95% lean) |
¼ cup | chopped onion |
¾ cup | ketchup |
½ cup | frozen corn |
½ cup | canned black beans, rinsed, drained |
½ cup | tomato sauce |
1 to 2 tsps. | minced chipotle peppers in adobo sauce |
½ tsp. | ground cumin |
¼ cup | chopped fresh cilantro |
¼ tsp. | salt |
¼ tsp. | black pepper |
4 | whole-wheat hamburger buns, split |
For coleslaw: In small bowl combine yogurt, mayonnaise, vinegar, pepper sauce and salt. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper. Chill, covered, until service.
For sloppy joes: In large nonstick skillet over medium heat, brown ground beef with onion 8 to 10 minutes or until beef is no longer pink, breaking beef up into ¾-in. crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.
Recipe by the National Cattlemen's Beef Association and the American Dietetic Association
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