Chipotle Sloppy Joes with Crunchy Coleslaw

YIELD: 4 servings

Coleslaw:

¼ cup	plain nonfat yogurt
1 Tbsp.	light mayonnaise
2 tsps.	cider vinegar
¼ tsp.	hot-pepper sauce
⅛ tsp.	salt
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
¾ cup	ketchup
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.	salt
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