Another sampling of nutritious updates on classic favorites has struck gold again. I have completely bought into the idea that better nutrition in cooking begins with even one baby step, so I’ve been looking for recipes that don’t sacrifice flavor while boosting nutritional content. I have been especially vigilant in looking for recipes with the appeal of being both familiar and not overtly austere in a health conscious way. Honestly - you can’t cook tofu in beef broth and call it a steak.

These “better” sloppy joes are given a nutrition boost by the pinto beans, and although initially the list of ingredients made the recipe look a little more complex, I was able to quickly assemble the sauce in a separate bowl while the beef was browning on the stove. The separate sauce assembly turned out to be a good choice, since I do suggest adjusting an ingredient here and there to suit your own taste.

Knowing how much heat and flavor my husband enjoys, I added about a teaspoon of hot paprika, and am planning to add even more the next time I make these sandwiches, which will be soon. The pinto beans did exactly what I had hoped - adding to the allover heartiness of the dish without taking away the spotlight of the ground beef. If you are looking for a way to sneak more fiber and less sodium into a meal that is universally enjoyed, this is one recipe to add to your weekly menu.

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