Yield: 4 servings (serving size: 1 sandwich)
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped white onion
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces ground sirloin
- 1/2 cup grated carrot
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 2 cups canned crushed tomatoes
- 1 (15.5-ounce) can low-sodium red beans, rinsed, drained, and divided
- 4 (2-ounce) whole-wheat sandwich rolls, split and toasted
- 4 (1/4-inch-thick) red onion slices, separated into rings
Preparation
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
2. Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
3. Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
