This is a smoky twist on a traditional "Sloppy Joe," served up mini-style on slider buns. I especially love the subtle sweet flavor that blueberry adds to barbecue sauce — who knew? Because it isn’t bound in a patty, you can also sneak much more nutritious purée into this dish.
- 1 Cup chopped onion
- 1 Pound lean ground beef
- 2/3 Cups store-bought barbecue sauce
- 1/4 Cup tomato paste
- 1/4 Cup vegetarian refried beans
- 1/4 Cup Sneaky Chef Purple Purée
- 8 small, soft dinner rolls, ideally whole grain
Add the onions and meat to a soup pot and heat over medium, stirring with a wooden spoon to break up the meat, about 5 minutes, or until the onions are lightly browned and meat is no longer red. Stir in the remaining ingredients, mix thoroughly, and heat through for 2 to 3 minutes, adding a tablespoon or 2 of water if you desire a thinner consistency.
Ladle over warm rolls.