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 | |
Sloppy Joes:
| 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 |
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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.
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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.
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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
