Chipotle Sloppy Joes with Crunchy Coleslaw


1 lb. lean ground beef (95%)

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

1-2 tsp. minced chipotle peppers in adobo sauce

1/2 tsp. ground cumin

1/4 cup chopped fresh cilantro

1/4 tsp. salt

1/4 tsp. black pepper

4 whole wheat hamburger buns, split

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


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.

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 3/4-inch 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.