Inspired by Tex-Mex flavors, this easy vegan sloppy joe recipe is absolutely delicious. And, best of all, they cook up fast! In less than 20 minutes, you’ll have a hearty, healthy bean meal.
They taste amazing with a little thin sliced pickled red onion on top. To pickle red onions, thin slice some red onion, place it in a bath of distilled white vinegar, and let them sit for, at least, 15 minutes. Then, top those vegan sloppy joes and enjoy. So easy, so good.
This Tex-Mex-inspired recipe for vegan sloppy joes makes 4-6 burgers. Serve them with some tortilla chips and vegan queso dip on the side. Yum!
Tex-Mex Vegan Sloppy Joes
2 tsp olive oil
1 cup onion, finely chopped
3 garlic cloves, finely chopped
1 jalapeño, finely chopped (if sensitive to heat, remove the seeds)
1 Tbsp ancho chili powder
1 tsp smoked paprika
1 tsp onion powder
½ tsp ground cumin
½ tsp dried oregano
¼ cup tomato paste
1 ½ Tbsp maple syrup
1 tsp dijon mustard
½ cup water
½ tsp salt
2 15 ounce cans (OR 3 ½ cups) black beans, drained and rinsed
Thin sliced pickled red onion – optional (see note above)
4-6 burger buns
- 1. In a large skillet, add olive oil, onions and a dash of salt. Saute over medium-high heat for ~5 minutes or until soft and golden.
2. Stir in the garlic and jalapeño, and saute 2-3 minutes over medium heat. Then, add the ancho chili powder, smoked paprika, onion powder, ground cumin, and dried oregano. Stir around another 30 seconds.
3. Stir in the tomato paste, maple syrup, dijon mustard, water and ½ tsp salt.
4. Stir in the black beans. Stirring every now and then, cook over medium-low heat for 5 minutes. If it gets too thick for your liking, add a bit more water. Taste, and adjust seasonings (more salt?). Serve on buns with thin sliced pickled red onion.