Vegetarian Pinto Bean Sloppy Joes

19 320 277
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 h 10 min 10
Vegetarian Pinto Bean Sloppy Joes
Health Highlights


2 tbsp Balsamic vinegar
1 tbsp unpacked Brown sugar
2 medium Carrots (sliced)
3 tbsp Chili powder
2 tbsp Extra virgin olive oil
1 cup Frozen yellow corn kernels (thawed)
4 clove(s) Garlic (minced)
4 cup Green cabbage (thinly sliced)
10 bun Hamburger bun, multigrain (sliced)
3 tbsp Honey mustard
1 cup Pinto beans, raw (soaked)
1 large pepper(s) Red bell pepper (diced)
1 tsp Salt
2 tbsp Soy sauce, low sodium
2 tbsp Tomato paste, canned
227 gm Tomato sauce, canned (low sodium if possible)
1/2 cup Water
1 large White onion (sliced)
1 medium Zucchini (chopped)


Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.

Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine.

Spread the carrot-onion mixture over the bean mixture, but do not stir the two together. (The layer on top helps keep the beans submerged during cooking so they do not dry out.) Cover and cook on High for 5 hours or Low for 9 hours.

Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.

Serve the mixture on buns and enjoy!

Nutrition Facts

Per Portion

Calories 277
Calories from fat 47
Calories from saturated fat 7.7
Total Fat 5.2 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 0.0 mg
Sodium 793 mg
Potassium 772 mg
Total Carbohydrate 51 g
Dietary Fiber 9.7 g
Sugars 11.5 g
Protein 11.5 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.5
Vegetables 2.6

Energy sources


Meal Type(s)