Veggie Sloppy Joes

1 tablespoon vegetable oil 1 red, green or yellow bell pepper, seeded and chopped 2 jalapeño chiles, seeded and finely chopped 1 red onion, chopped 2 large cloves garlic, grated or finely chopped Two 15-ounce cans black beans, rinsed 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper One 15-ounce can diced fire-roasted or crushed tomatoes 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce Juice of 1 lime 4 crusty rolls, split and lightly toasted 2 large dill pickles, chopped 1/3 cup chopped cilantro (a generous handful)

Directions:
1. In a large skillet, heat the oil, 1 turn of the pan, over mediumhigh heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6 to 8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
2. In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Joes on the rolls (tosted). Top with the pickles and cilantro.