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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a slight altercation of a Rachael Ray recipe. I really liked, DH thought it was okay. Ingredients:
1 tablespoon olive oil |
1 bell pepper, seeded and chopped |
2 jalapenos, seeded and finely chopped |
1 red onion, chopped |
2 garlic cloves, minced |
2 (15 ounce) cans black beans, rinsed |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 (15 ounce) can crushed tomatoes |
tabasco sauce |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce (anchovy-free vegetarian variety) |
1 lime, juice of |
4 crusty rolls, cut in half |
2 dill pickles, chopped |
1/3 cup fresh cilantro, chopped |
1 avocado, sliced |
Directions:
1. In a large skillet, heat the oil over a medium heat. Add the bell pepper, jalapeno, red onion, and garlic. Cook, stirring, until tender, 6-8 minutes. Stir in black beans, cumin and coriander.
2. In a small bowl, combine the tomatoes, brown sugar, worcestershire sauce, and as much tabasco sauce as you would like (depending on your preference of spiciness). Add to the black beans; simmer for a few minutes. Stir in the lime juice.
3. Spoon bean mixture onto half of a crusty roll, top with cilantro, pickles and sliced avocado. Cover with the other half of the roll and enjoy :).
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