YIELD: 4 servings
|¼ cup||plain nonfat yogurt|
|1 Tbsp.||light mayonnaise|
|2 tsps.||cider vinegar|
|¼ tsp.||hot-pepper sauce|
|1½ cups||packaged coleslaw mix|
|½||red bell pepper, cut into ⅛” thick strips|
|Black pepper to taste|
|1 lb.||ground beef (95% lean)|
|¼ cup||chopped onion|
|½ cup||frozen corn|
|½ cup||canned black beans, rinsed, drained|
|½ cup||tomato sauce|
|1 to 2 tsps.||minced chipotle peppers in adobo sauce|
|½ tsp.||ground cumin|
|¼ cup||chopped fresh cilantro|
|¼ tsp.||black pepper|
|4||whole-wheat hamburger buns, split|
For coleslaw: In small bowl combine yogurt, mayonnaise, vinegar, pepper sauce and salt. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper. Chill, covered, until service.
For sloppy joes: In large nonstick skillet over medium heat, brown ground beef with onion 8 to 10 minutes or until beef is no longer pink, breaking beef up into ¾-in. crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.
Recipe by the National Cattlemen's Beef Association and the American Dietetic Association