Southwest Black Bean Messy Janes

Name: Southwest Black Bean Messy Janes with Pickled Red Onion & Creamy Corn Slaw
Yield: 2 servings
Ingredients: 1/2 tbsp Cornstarch; 1 Onion; 2 tbsp Sour Cream; 2 clove Garlic; 1 Ketchup; 1 Black Beans; 2 tbsp Mayonnaise; 1 Lime; 2 Potato; 4 oz Coleslaw Mix; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 Corn; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1/2 tsp Granulated Sugar, tsp

with Pickled Red Onion & Creamy Corn Slaw

By Recipe0 System

Sloppy Joes with beef? Bean there, done that. Ooo, but beans? Now there’s an idea! This version stars Southwest-spiced black beans and pickled red onion, sandwiched between toasty buns. On the side, those Tex-Mex flavors pair perfectly with a corn-studded slaw—featuring cabbage, lime zest, and sour cream. Serve with a big stack of napkins (or don’t) and you'll see that these meat-free sandwiches are just as fun to eat as the original.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 tbsp Cornstarch
1 Onion
2 tbsp Sour Cream
2 clove Garlic
1 Ketchup
1 Black Beans
2 tbsp Mayonnaise
1 Lime
2 Potato
4 oz Coleslaw Mix
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 Corn
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1/2 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Drain corn. Peel and mince or grate garlic.
2

In a small microwave-safe bowl, combine sliced onion, juice from half the lime, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover bowl tightly with plastic wrap and microwave until onion is bright pink, 30 seconds. Set aside to pickle, tossing occasionally, until ready to serve.
3

In a second small bowl, combine Tex Mex paste, ketchup, half the cornstarch (all for 4 servings), half the Southwest Spice (you’ll use the rest in the next step), and 1 TBSP water (2 TBSP for 4).
4

In a medium bowl (use a large bowl for 4 servings), combine coleslaw mix, mayonnaise, sour cream, lime zest, half the corn (all for 4), remaining Southwest Spice, juice from remaining lime, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season generously with salt and pepper.
5

Halve and toast buns.

While buns toast, heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and a pinch of salt; cook, stirring, until softened and translucent, 3-5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.

Stir in beans and their liquid and sauce. Using the back of a wooden spoon or spatula, roughly mash beans. (TIP: Leave some beans whole for texture!) Cook until beans are warmed through and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
6

Divide toasted buns between plates; fill with as much filling and pickled onion (draining first) as you like. (TIP: You may have some filling leftover—serve on the side, with tortilla chips if you have some on hand!) Serve messy janes with slaw on the side.

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