Vegan Mexican Sloppy Joes

No need for beef in your sloppy joes. You've got beans. Yes. Good old black beans and kidney beans, seasoned to perfection with lemon, cilantro, cumin, onion, garlic, and cayenne. You’re going to love the chewiness of the beans, the crunch of the bell pepper and the fresh flavor of lemon and cilantro. Add some fresh greens like lettuce, cabbage, kale, or arugula, and you’ve got yourself a nutritious and protein-rich meal.

Serves: 4 to 6


  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion (finely chopped)
  • 1 medium green bell pepper (finely chopped)
  • 1 clove garlic (minced)
  • 1/2 cup finely chopped black olives
  • 1 can fire-roasted chopped tomatoes (15 ounce can, with juice)
  • 1 can black beans, drained (15 ounces)
  • 1 can kidney beans (15 ounces, chopped in tiny pieces)
  • 2 1/4 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • 1 pinch ground cayenne
  • 1/2 cup fresh chopped cilantro
  • salt to taste 
  • 6 vegan burger buns, whole wheat used here
  • Arugula for garnish used here


  1. Heat up olive oil in a large saucepan on medium heat. Add onion, green bell pepper, and garlic and saute until onion is tender and becoming clear.
  2. Add remaining ingredients, and allow mixture to simmer until most of the juices are cooked off. When the texture of your sloppy joes resembles that of a very thick chili, you know it's done.
  3. Toast your vegan burger buns, if desired, and serve sloppy joes with your favorite garnish.
  4. Enjoy!