This post is sponsored by Cans Get You Cooking. Thoughts and opinions are my own.
Popping in with a timely update of one of our most popular recipe posts (Sloppy Joe Tacos – a dinner I make several times a month) that I’ve turned into a vegetarian meal. Each portion features a hefty serving of veggies but with the yum factor that both sloppy joes and tacos always deliver.#sponsored Two favorite comfort food dishes come together in this recipe for Vegetarian Sloppy Joe Tacos – a new family favorite! @cansgetyoucooking #cansforcomfort Click To Tweet
When the Cans Get You Cooking program approached me to create a recipe to support their #CansForComfort campaign, I jumped at the opportunity. Serena and I have been long-time proponents of using canned goods in our recipes, Facebook Lives and our cookbooks – they’re convenient, shelf-stable staples that make it easy to whip up nutritious and family-friendly meals. We always have our pantry stocked with Mediterranean staples like canned tomatoes, canned beans, canned olives, canned broths (and the list goes on.)
And during these times when we aren’t able to grocery shop as often, and all of our stress levels rising, we find ourselves relying on our pantry filled with canned goods more than ever.
So, with this in mind, I created these Vegetarian Sloppy Joe Tacos – mashing up two favorite comfort food dishes in a recipe that features many pantry ingredients – like canned tomato soup, canned beans, canned corn – that you probably have on hand.
And canned goods not only deliver on nutrition (DYK that kids and adults who use 6+ cans per week are more likely to have diets higher in 17 essential nutrients like potassium, calcium, and fiber?[i] [ii]), but also help with food waste – an issue that continues to be top of mind these days.
Here are some of my favorite canned food facts:
- Canned produce goes from field to package within 4 hours vs. fresh produce that takes an average of 24 hours from field to store.[iii]
- Canned foods have similar – (or at times, better!) nutritional profiles as their fresh or frozen counterparts.[iv]
- During the canning process, waste – like peels, cores and other inedible plant matter is removed and re-used as agricultural feed or compost.[v]
Check out the recipe below and for more delish #cansforcomfort recipes, visit http://cansgetyoucooking.com/Print
Vegetarian Sloppy Joe Tacos
Two comfort dishes – taco + sloppy joes – make for a yummy and easy dinner using canned foods!
- Yield: 12 servings 1x
For sloppy joe filling:
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 (15-ounce) can cannellini beans, pinto beans or white kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned low-sodium tomato soup
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon less-sodium soy sauce or Worcestershire sauce
- 1 teaspoon apple cider vinegar or red wine vinegar
For rest of tacos:
- 12 corn taco shells
- 1 (15.25-ounce) can corn kernels
- 1 (3.8-ounce) can sliced black olives
- Chopped tomatoes
- Diced avocado
- Shredded Colby jack or Monterey jack cheese
- In a large skillet, heat oil over medium heat. Sauté celery, onion and bell pepper for 5 minutes.
- While the vegetables are cooking, place the white beans in a large bowl and mash with a fork or a potato masher.
- Add in the mashed beans and the black beans to the skillet. Stir until well incorporated.
- Add in the garlic, salt, and black pepper. Stir frequently and cook for 1 minute.
- Add in the canned tomato soup, ketchup, brown sugar, soy sauce or Worcestershire sauce and vinegar. Mix until incorporated and cook for about 2 to 3 minutes until everything is heated through.
- To assemble tacos, spoon about ¼ cup of sloppy joe mixture into taco shell. Layer with canned corn, canned olives, tomatoes, avocado and cheese. Repeat with remaining taco shells.