Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.

+ 1 lb. ground beef (95% lean)
+ 1/4 c. chopped onions
+ 3/4 c. ketchup
+ 1/2 c. frozen corn
+ 1/2 c. canned black beans, rinsed, drained
+ 1/2 c. tomato sauce
+ 1-2 tsp. minced chipotle peppers in adobo sauce
+ 1/2 tsp. ground cumin
+ 1/4 c. chopped fresh cilantro
+ 1/4 tsp. salt
+ 1/4 tsp. black pepper
+ 4 whole wheat hamburger buns, split

Crunchy Coleslaw:
+ 1/4 c. plain non-fat yogurt
+ 1 Tbsp. light mayonnaise
+ 2 tsp. cider vinegar
+ 1/4 tsp. hot pepper sauce
+ 1/8 tsp. salt
+ 1-1/2 c. packaged cole slaw mix
+ 1/2 red bell pepper, cut into 1/8-in. thick strips
+ black pepper

1. 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.
2. Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8-10 min., breaking into 3/4-in. crumbles and stirring occasionally. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 min., stirring often. Stir in cilantro, salt and black pepper.
3. Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.

* Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

* Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

Calories: 406;   Total Fat: 10g;   Saturated Fat: 4g;   Cholesterol: 77mg;   Total Carbs: 50g;   Fiber: 7g;   Protein: 33g;   Sodium: 1344mg;