In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black bean sloppy joes on whole wheat buns with cabbage-carrot slaw
Dairy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, <600 Calories
2 Servings, 520 Calories/Serving
Looking for some easy comfort food? We’ve made the sloppy joe sauce and the coleslaw dressing for you, so this hearty plant-based meal comes together in just 15 minutes.
In your bag
- 1 or 2 organic shallots
- 1 cup cooked black beans
- 2 tablespoons diced mild green chiles
- Sunbasket sloppy joe sauce base (tomatoes - tomato paste - vegan Worcestershire - granulated garlic - chili powder - cumin - coriander)
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket coleslaw dressing base (onion - red wine vinegar - garlic)
- 5 ounces organic shredded green or other cabbage
- 2 ounces organic shredded carrots
- 2 vegan whole wheat buns
Nutrition per serving
Calories 520, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 620mg (27% DV), Total Carb. 67g (24% DV), Fiber 16g (57% DV), Total Sugars 14g (Incl. 3g Added Sugars, 6% DV), Protein 16g
Contains: Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the sloppy joe filling
- Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
- Rinse the black beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and mild green chiles, season with salt and pepper, and cook, stirring occasionally, until the shallots start to soften, 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.
Make the coleslaw
- Coarsely chop the cilantro.
In a large bowl, stir together the coleslaw dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the cabbage, carrots, and cilantro and toss to combine; season to taste with salt and pepper.
Toast the buns
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.
- Measure the shallots.
- Rinse the beans.
- Measure the water for the sloppy joe filling.
- Assemble the coleslaw.
- Top the sloppy joes with coleslaw.