Serves 6
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 medium green bell pepper, finely diced
1-pound can pinto beans, drained and rinsed
1/4 cup wheat germ
1 cup thick tomato sauce or pureed tomatoes
1 tablespoon soy sauce
1 teaspoon brown rice syrup
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon dried basil
6 whole-grain rolls
Heat the oil in a large, heavy saucepan. Add the onion and bell peppers, and sauté for 3-4 minutes.
Add the remaining ingredients except the rolls, and bring to a gentle simmer. With a potato masher, mash the beans until coarsely and evenly mashed. Simmer over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally.
Serve at once on whole-grain rolls.
Courtesy of Nava Atlas, author of Vegetarian Express.
For even more vegetarian recipes, check out VegRecipes.org.
