15.5 ounce beans red low-sodium divided rinsed drained canned
2 cups tomatoes canned crushed
0.5 cup carrots grated
2 teaspoons chili powder
1 tablespoon garlic minced
0.3 teaspoon ground pepper red
6 ounces ground sirloin
2 tablespoons olive oil
0.5 teaspoon oregano dried
1 inch onion red separated
0.3 teaspoon salt
8 ounce sandwich rolls whole-wheat split toasted
0.5 cup onion white finely chopped
Equipment
frying pan
potato masher
Directions
Heat olive oil in a large skillet over medium-high heat.
Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
Partially mash 1 cup beans with a fork or potato masher.
Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
