Sloppy Veg-Head Joe

This was from the August Everyday with Rachael Ray magazine. She wrote, "Over the last several years I've created dozens of takes on the American classic, good ole Sloppy Joe. I can't believe it took me this long to come up with a meat-free buddy, but here you go." I was a little doubtful at first--especially with the pickles and cilantro at the end (which I didn't end up using). But I was pleasantly surprised--it tasted good (not exactly like a sloppy joe, but similar) and the kids ate it up.

Sloppy Veg-Head Joe

1 Tbsp vegetable oil
1 red, green or yellow bell pepper, seeded and chopped
2 jalapeno chilies, seeded and finely chopped (I didn't use--due to the kiddos)
1 red onion, chopped
2 large cloves garlic, grated or finely chopped (or in my case, garlic powder--yep, I'm a garlic wuss)
2 (15 oz) cans black beans, rinsed
1 can sliced mushrooms, drained and chopped (my addition to the recipe)
1 tsp cumin
1 tsp ground coriander
salt and pepper
1 (15 oz) can diced fire-roasted or crushed tomatoes)
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce (this is where it started tasting like a sloppy joe)
Juice of 1 lime (I didn't use--but would give a nice little kick)
4 crusty rolls, split and slightly toasted
2 dill pickles, chopped
1/3 cup cilantro (opt)

In large skillet, heat the oil over medium-high heat. Add pepper, onion, jalepenos and garlic and cook, stirring, until tender (6 to 8 mins). Stir in the black beans, cumin and coriander; season with salt and pepper.
Add the tomatoes, brown sugar and Worcestershire sauce to the bean mixture; simmer for a few minutes. Stir in the lime juice.
Serve on the rolls, topped with pickles and chopped cilantro.