Pinto Bean and Quinoa Sloppy Joes
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Here’s a vegan burger-type entree made even simpler by the fact that you need not even make, fry, and flip patties. Pinto beans and quinoa team up to make a great, high-protein sloppy joe filling. Serve with any of VegKitchen’s potato salads or any of the tasty slaws in A Slew of Slaws. Finish with a dessert of fresh fruit. This menu is likely to become a fixture in your repertoire if you have a penchant for simple, hearty meals, and it’s a great choice for hungry teens.
Serves: 4 to 6
- 1/2 cup raw quinoa, rinsed
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1/2 medium green bell pepper, finely diced
- 15- to 16-ounce can pinto or red beans,
drained, rinsed, and coarsely mashed (or 1 1/2 cups cooked) - 1 cup tomato sauce
- 1 medium tomato, finely diced
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 teaspoon agave nectar or natural granulated sugar
- 1 teaspoon chili powder, or more, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 cup minced fresh cilantro, plus more for topping, optional
- Shredded lettuce or baby spinach leaves
- 6 whole grain rolls, English muffins, or mini-pitas
Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the last two, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomatoey flavors.
For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced.
Here are more:
- Easy bean main dishes
- Vegan sandwiches and wraps
- Vegan burger recipes
- Quinoa recipes
- of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
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Another interesting quinoa recipe added to my list! Thanks for sharing this here!
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Excellent! Kiddos LOVE it! yay feeding 4 a nutrition packed lunch for about $2.00!!! woohoo!
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My kids LOVED this recipe! I will be making this again!
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Thanks, everyone! I’m glad you and yours all enjoyed this recipe.
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I loved this recipe! I am going into high school this year, and I needed some things for lunch (I’m am just starting becoming a vegetarian) and found this. If I was not the one cooking it, I might not have been able to tell that there isn’t meat in it.
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LOVE this recipe! It was so easy and SO good! My kids (9 and 2) couldn’t get enough of it. The quinoa has the texture of ground meat, so I couldn’t even tell there was no meat in this recipe. I will be making this again…and again!
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Hello everyone — I’m so glad you have all enjoyed this recipe! I really like the fact that it’s meaty without using the highly processed meat substitutes, but with healthy beans and quinoa. Time for me to make it again too!
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I’ve made vegetarian sloppy joes before but with tvp. Will have to try this out.
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This sloppy joe looks amazing. I can’t wait to try it. I’m wondering if there is a way to bind it all and make it into a burger ([patty), using the same ingredients? Thank you! Your site is on my favorites!
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Nily, that’s a really good question. These are pretty “sloppy,” but if you want to try binding them, they’d need some sort of dry ingredient. The first thing that comes to mind is fine, dry oatmeal or quick-cooking oats. Not sure exactly how much; I’m thinking 3/4 cup. And I would bake them at 350 degrees on a parchment-lined baking sheet for about 30 minutes, carefully flipping after 15 minutes.
Keep in mind that I’m kind of dreaming this up, but if you try this or some variation on it, please let us know how it turns out! Of course if it doesn’t hold together, nothing much has been lost, you still have sloppy joes!
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Love this recipe — and the fact that it uses quinoa and beans instead of processed soy isolates.
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I made this recipe today, using it as a taco filling along with boiled chard, and it was fabulous. I had to replace chile powder with spices that are available in Argentina and also did without the soy sauce, but it still tasted great.