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Sloppy Veg-Head Joe

Sloppy Veg-Head Joe


  • 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)


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.