Chipotle Sloppy Joes with Crunchy Coleslaw Recipe

Crunchy Coleslaw:
1/4 cup plain nonfat yogurt
1 tablespoon light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1 1/2 cups packaged coleslaw mix
1/2 red bell pepper, cut into 1/8-inch thick strips
Black pepper

1 pound ground beef (95% lean)
1/4 cup chopped onion
3/4 cup ketchup
1/2 cup frozen corn
1/2 cup canned black beans, rinsed, drained
1/2 cup tomato sauce
1 to 2 teaspoons minced chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat hamburger buns, split

1. To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
2. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 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.
3. Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches. Serves 4.

Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006). “Relish the Healthy Table,” July 2006.

Per serving: 406 calories, 10g fat, 33g prot., 50g carbs., 7g fiber, 1344mg sodium.