Black bean sloppy joes on whole wheat buns with cabbage-carrot slaw

• Rinse the black beans. Measure 1 cup [2 cups]; save the rest for another use.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add half the mild green chiles (or more if desired), season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Stir in the sloppy joe sauce base, beans, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the beans are heated through and the sauce is thickened slightly, 2 to 3 minutes. 

If you prefer a saucier filling, stir in more water, 1 tablespoon at a time, to reach the desired consistency. Remove from the heat and season to taste with salt and pepper.

While the filling is cooking, prepare the coleslaw and buns. 

• Coarsely chop the cilantro.

In a large bowl, stir together the cabbage, carrots, cilantro, and cilantro-lime vinaigrette; season to taste with salt and pepper. 

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms, cut sides up, on individual plates. Top each with the sloppy joe filling and some of the coleslaw. Close with the bun tops. Serve the remaining coleslaw on the side.