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Southwest Black Bean Messy Janes

Southwest Black Bean Messy Janes

with Pickled Red Onion & Creamy Corn Slaw

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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.

Tags:VeggieSpicyClimate Superstar
Allergens:EggsMilkWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

2 clove

Garlic

1 unit

Lime

13.4 ounce

Corn Kernels

1 unit

Tex-Mex Paste

2 tablespoon

Ketchup

1 tablespoon

Southwest Spice Blend

1 tablespoon

Cornstarch

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Potato Buns

(ContainsEggs, Milk, Wheat, Soy)

13.4 ounce

Black Beans

Not included in your delivery

1 teaspoon

Cooking Oil

¾ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate112 g
Sugar24 g
Dietary Fiber14 g
Protein18 g
Cholesterol45 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Strainer
Small Bowl
Plastic Wrap
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.