I guess technically these would be Sloppy Jose’s…
Whatever you call them, they’re delicious and really easy to make. Like so easy, I created them while camping and cooking over an open fire. Of course, you don’t have to cook these outside on a fire, but you could. If you wanted.
How is it that simple things like sloppy joes/Jose’s taste so good just because they were cooked over fire? I mean think about it. Marshmallows. Plain? Yuck. Over fire? Put it in my mouth. Corn on the cob? Ok, but not great. Over fire? Give me all the corn. Bananas, peanut butter, and dark chocolate? Alright, that one is good no matter what and we totally made that our dessert the last night of camping. Melted chocolate and pb over a caramelized banana? I die.
Anyone have any good plans for this weekend? It’s going to be warm and slightly rainy here so we’re trying to come up with good indoor plans. It’s also Lollapalooza this weekend and our fair city is going to be overrun with dirty, loud, annoying millennials. I feel like I’m the weird 90-year old cat lady in the neighborhood, shaking my fists at the kids saying, “Get off my lawn ya hooligans!”
Even though technically I’m a millennial, I’m like the least millennial millennial you will find. Can I say millennial at least one more time? Millennial.
Whatever you do this weekend, try out these sloppy Jose’s (I think that name is growing on me) because they are a fun twist on regular sloppy Joes!
Mexican Sloppy Joes (Jose’s)
- 1 can of black beans or pinto beans, drained and rinsed (I’ve used both and both are tasty)
- 1 ear of corn, kernels removed (or about 1 cup frozen corn, thawed)
- 1 can (28 oz) diced tomatoes
- 2 bell peppers, diced (I used red and yellow)
- 1 cup onions, diced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 3 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh cilantro, chopped
- optional to serve: brown rice, tortilla chips, guacamole/avocado cream, corn shells, plantain chips, salsa
- Place a large skillet, cast iron if you have it, over medium-high heat. Saute the onions for about 5 minutes. Add the bell peppers and corn and saute until the start to get some color on the edges, about 10 minutes.
- Add in the garlic and saute for another 2 minutes. Add the tomatoes, juice and all, and stir to combine everything. Add all the seasoning and stir again. You may need to add a little water, just fill the tomato can with water and pour in as needed.
- Cook for about 10 minutes until it starts to thicken up a little, but not too much. You want it to be a little saucy. If it gets too dry, add some more water.
- Taste it and adjust the salt and pepper as needed. Pull it off the heat, stir in the cilantro, and serve it over brown rice or corn tortilla shells or scoop it up with tortilla chips or plantain chips.