Almost Meatless Sloppy Joes

This recipe really caught my eye because it has lots of beans in it. I love the texture that beans add to various foods. I didn't think Aubrey would care too much for this since he likes his meat, so I planned to make it during the week he worked night shift.
I really enjoyed my supper, and I think the red onions were good company to the meat/bean mixture. I put the remainder of the mixture in the fridge so I could eat leftovers for the next couple of days. When I got up the next morning, I grabbed my coffee pot and filled it up with water. Low-and-behold, sitting right in the sink was the bowl that I had put the leftovers in. Apparently Aubrey had a snack when he came home from work. He told me that he really enjoyed it and that it's one of his favorite sloppy joes that he's ever had. I was shocked! It's probably because it has a little heat to it from the red pepper. He loves heat (I think he even added Tabasco sauce to his sandwich! I think I like the other sloppy joe recipe I made in the past just a hair better, but it's a close call.

Ingredients:
2 Tablespoons olive oil
1/2 cup finely chopped white onion
1 Tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces ground sirloin (I froze the remaining 10-ounces for another use)
1/2 cup grated carrot
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 cups canned crushed tomatoes
1 (15.5-oz) can low-sodium red beans, rinsed, drained, and divided
4 (2-ounce) whole-wheat sandwich rolls, split and toasted
4 (1/4-inch thick) red onion slices, separated into rings

Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.

Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.

Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
Yield: 4 servings (serving size: 1 sandwich)

Nutritional Info (per serving): 405 calories, 14.4g fat, 19.4g protein, 53.3g carbs, 10.4g fiber, 28mg cholesterol, 5.1mg iron, 781mg sodium, 148mg calcium

Source: Cooking Light