Mexican Sloppy Joes – this classic messy sandwich gets a meatless makeover and a lot of extra spice
I hope you guys love Mexican spices as much as I do. Considering how often I use them in my recipes, I’m going to assume you must since you are back for more. I seriously can not get enough of these messy sammys! I’ve been eating them 3 at a time. How about a large pitcher of margaritas alongside a tray full of these little slider sized Mexican Sloppy Joes? Who’s with me? Let’s get our fiesta on!
[Tweet “Sloppy Joe’s get a #meatless Mexican makeover. #vegan #glutenfree #recipe”]
Feed the Addiction
Most sloppy joe recipes are made with a base of tomato sauce, like my Sloppy Lentil Sandwiches which everyone loves, and I did consider that for a brief moment. As luck would have it though, I didn’t even have any tomato sauce in my pantry the day I set out to make these. But, you know what I did have? Salsa! You guys know about my salsa addiction, right? I had several different kinds, but I opted for my fave Salsa Autentica from Trader Joe’s. (<- affiliate link – and way more expensive on Amazon than at TJ’s…so just go there and get it!). Your favorite salsa will work too, so just choose one you love.
Load it Up
After you add your spices to the sauce, load it up with the beans and veggies. I used a mix of pinto beans and black beans and then added corn, red bell peppers and jalapeño. Such an amazing combo – trust me! And if that’s not enough, I slathered the buns with the BEST Guacamole and added even more jalapeño slices on top. I left these extra jalapeños off the ones I served the kids. Speaking of the kids, all three gave these Meatless Mexican Sloppy Joes two thumbs up! It didn’t hurt that I served them with a side of tortilla chips and salsa (duh!).
Mexican Sloppy Joes
I can’t wait for you guys to try these! If you make them, snap a pic and tag me on Twitter or Instagram. Be sure to leave me your feedback here on this post too. They are quickly becoming a family favorite around here and I hope they do at your house too!
- 1/2 of a red onion (diced)
- 2 garlic cloves (minced)
- 1/4 cup water (divided, for sauteing)
- 1 red bell pepper (diced)
- 1 jalapeño pepper (ribs and seeds removed, diced)
- 1 1/2 cups cooked black beans (or 1 15 oz can black beans, rinsed and drained)
- 1 1/2 cups cooked pinto beans (or 1 15 oz can, rinsed and drained)
- 1 cup corn kernels (I used frozen)
- 2-3 tbsp chopped cilantro (or to taste)
- Slider buns (gluten free if desired)
- Extra jalapeño (sliced)
Whisk all the ingredients for the Mexican BBQ Sauce in a medium bowl until well combined. Set aside.
In a large skillet over medium-high heat, sauté the red onion for 3-4 min until softened. Add the garlic and sauté another minute.
Add the red bell pepper and jalapeño and sauté 3-4 minutes, adding the additional 2 tbsp of water if necessary so the veggies don't stick to the pan.
Pour the Mexican BBQ Sauce into the pan and simmer for about 10 minutes.
Add the pinto beans, black beans, and corn and stir to combine. Simmer another 5 minutes to heat through.
Taste and adjust seasonings as necessary or add salt/pepper to your liking.
Add the chopped cilantro and stir.
Serve hot on slider buns with guacamole and extra jalapeño slices.
~Leave the ribs and seeds of your jalapeño in if you like the heat!
~Nutrition facts calculated without buns or toppings.
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