This sloppy joe sandwich has a little bit of everything, with bursts of flavor in each bite!
I’m pretty sure I could have guacamole every day and never get sick of it. So I was very happy to slop it on this sandwich (no pun intended). I’m also a huge fan of ground turkey (it’s lighter and healthier!), spice (I’m building up a tolerance for heat!) and black beans (so delicious in Mexican food). The red onion topper gives the sandwich the crunch it needs and the pepper jack cheese is just… wonderful (isn’t all cheese?).
For the canned tomatoes and black beans… the recipe says 14 ounces, but eyeball it. If the cans happen to be 15 ounces, that’s okay. It’s a Sloppy Joe.
Also, if you have a lot of mouths to feed or like leftovers, you’ll love this recipe. I was left with a large Tupperware full of the Sloppy Joe mixture. The guac, however, was polished off. 🙂
- 1 tablespoon olive oil
- 1 small red onion, diced (note: reserve a few thin slices before dicing)
- 3 garlic cloves, minced
- 1 to 1-1/4 pound ground turkey
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) tomato sauce
- 2 teaspoon cumin
- 2 1/4 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 can (14 ounces) black beans
- 1 1/4 teaspoon salt
- 1 teaspoon pepper
- Whole wheat ciabatta buns
- Guacamole (cut this recipe in half)
- 1/4 cup Monterey pepper jack cheese
- Heat the oil in a large skillet over medium-high heat. Saute the onion and garlic until softened (about 4 minutes).
- Add the ground turkey and cook until no longer pink.
- To the same skillet, add the cans of diced tomatoes and sauce, cumin, chili powder and red pepper flakes. Cook for 8 minutes, stirring every so often.
- Stir in the black beans, then add the salt and pepper. Cook for another 3-4 minutes.
- Taste the Sloppy Joe mixture and adjust spices (want heat? add more red pepper flakes or chili powder).
- Serve on whole wheat ciabatta bread with sliced red onions, guacamole and shredded pepper jack cheese.