Sloppy Veg-Head Joe

1          tbsp      canola oil

1          whole   jalapeno, seeded and finely chopped

1          whole   red, yellow, or green bell pepper, seeded and chopped

1          whole   red onion, chopped

2          cloves   garlic, chopped

1          can       black beans, drained and rinsed

1          tsp        ground cumin

1          tsp        ground coriander

                       black pepper

15         oz         can of diced fire-roasted tomatoes          

1          tbsp      brown sugar

1          tbsp      Worcestershire sauce or vinegar (any kind)

1          whole   lime

4          whole   crusty rolls, split & lightly toasted

4          spears   dill pickles, chopped

1          handful cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat.  To the hot oil, add the peppers, onions, and garlic, and cook until tender, 7-8 minutes. Fold in the black beans, cumin, and coriander and season to taste with black pepper. Stir in the tomatoes, brown sugar, and Worcestershire sauce/vinegar and summer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the mixture over the crusty rolls and top with chopped pickles and cilantro.