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Tex-Mex Sloppy Joes

  • Prep Time: 8m
  • Cook Time: 20m


  • 1 tbsp. extra virgin olive oil
  • 1 medium red onion (finely chopped)
  • 1 medium green bell pepper (finely chopped)
  • 1 clove garlic (minced)
  • 1/2 c finely chopped black olives
  • 1 can fire-roasted chopped tomatoes (15 ounce can, with juice)
  • 1 1/2 c cooked black beans, drained (or 1 15 ounces can)
  • 1 1/2 c cooked kidney beans chopped in tiny pieces (or 1 15 ounce can)
  • 2 1/4 tbsp. brown sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. ground cumin
  • 1 pinch ground cayenne
  • 1/2 c fresh chopped cilantro
  • sea salt to taste (I used about 1 tsp.)
  • 6 vegan burger buns (I chose a whole wheat variety, but any kind works.)


  1. Heat up olive oil in a large saucepan on medium heat. Add onion, green bell pepper, and garlic and sauté until onion is tender and becoming clear.
  2. Add remaining ingredients (except buns, obviously), and allow mixture to simmer until most of the juices are cooked off. When the texture of your sloppy joes resembles that of a very thick chili, you know it's done.
  3. Toast your vegan burger buns, if desired, and serve sloppy joes with your favorite greens.

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