Veggie-Bean Sloppy Joes

No meat, no problem. These sloppy joes swap ground beef for a thick, saucy mix of Mexican-style pinto beans and brown rice that gives you the same messy, satisfying pile-on-a-bun experience without any meat at all. The beans bring protein and body while the rice fills out the texture so every bite feels substantial.

Sautéed onions and green peppers build the aromatic base, then barbecue sauce ties everything together with smoky sweetness. A 10 to 15 minute simmer lets the flavors meld and the mixture thicken up enough to hold on a bun without sliding off immediately.

Cornbread buns are the suggested roll here, and that’s a smart call. The slight sweetness of cornbread plays off the smoky barbecue sauce and spiced beans in a way that a plain white bun just can’t match.

Chef Tips

• Mash about a third of the beans with a fork before adding them to the pan. This thickens the filling and gives it that sloppy joe “ground meat” texture
• If your barbecue sauce is thin, simmer uncovered a few extra minutes to reduce and concentrate the flavor
• Use day-old cooked brown rice. Freshly cooked rice can turn mushy when simmered in sauce
• Toast the buns before serving so they hold up to the wet filling

Variations

• Use black beans instead of pinto for a darker, earthier flavor
• Add a diced chipotle pepper in adobo for a smoky, spicy kick
• Top with pickled jalapeños and a drizzle of lime crema for a Southwestern spin