Total Time
Prep 10 mins
Cook 15 mins

This is a slight altercation of a Rachael Ray recipe. I really liked, DH thought it was okay.

Ingredients Nutrition


  1. In a large skillet, heat the oil over a medium heat. Add the bell pepper, jalapeno, red onion, and garlic. Cook, stirring, until tender, 6-8 minutes. Stir in black beans, cumin and coriander.
  2. In a small bowl, combine the tomatoes, brown sugar, worcestershire sauce, and as much tabasco sauce as you would like (depending on your preference of spiciness). Add to the black beans; simmer for a few minutes. Stir in the lime juice.
  3. Spoon bean mixture onto half of a crusty roll, top with cilantro, pickles and sliced avocado. Cover with the other half of the roll and enjoy :).


Most Helpful

I was looking for a meat free recipe to try out and this was great. I used both red and green bell peppers. And like SweetySJD I ended up with stewed tomatoes instead of crushed (that is all my store had. I don't think it affected the flavor at all. I can't wait to try the left overs.

Will make again.

Monique #2 November 12, 2011

Congrats! Your Recipe was featured as our "Recipe of the Day" on our homepage! (7/9/11) July 18, 2011

I really enjoyed this! I love veggie recipes that don't use fake meat. I used a red bell pepper and a red and a green jalapeno. I accidently got stewed tomatoes so I crushed them with a potato masher. I served it as written minus the cilantro and it was just great! This worked well as leftovers too. Made for PAC Fall '09.

SweetySJD October 04, 2009

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