Meat-free Sloppy Joes
Ingredients
- 2 can kidney beans
- 1/2 medium onion
- 3 medium carrot
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 2 teaspoon chili powder
- 1/2 teaspoon oregano, dried
- 2 cup crushed tomatoes, canned
- 4 small ROLLS, DINNER, WHOLE WHEAT
Serve With
- 1 medium bell pepper, red
- 1 medium bell pepper, yellow
- 1/4 cup ranch dressing, low fat
- 2 cup blueberries
Instructions
- Drain and rinse kidney beans. Toss one can of beans into a food processor; pulse to puree. Finely chop onion, grate carrot, and slice bell peppers; set aside separately.
- Heat olive oil in a large skillet over medium. Add onions, salt, and black pepper and cook for 5 minutes, stirring occasionally.
- Add carrots, chili powder, and oregano; mix well. Cook for 1-2 minutes then stir in the tomatoes; bring to a boil.
- Reduce heat to low, cook for 10 minutes. Stir in the the bean puree as well as the remaining can of beans, and cook until heated through.
- Serve on whole wheat buns alongside blueberries and bell pepper slices with ranch for dipping.
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Nutrition
Calories: 526kcal | Carbohydrates: 81g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 1538mg | Fiber: 19g | Sugar: 24g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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