Veggie-Bean Sloppy Joes

Heat a large skillet over medium-high heat and add the chopped onion and green pepper, stirring frequently until softened and fragrant, about 3-4 minutes.

Drain and rinse the two 16 oz cans of Mexican-style pinto beans, then add them to the skillet with the vegetables.

Stir in the 3 cups of cooked brown rice, breaking up any clumps, and mix thoroughly with the beans and vegetables.

Pour the ¾ cup of barbecue sauce over the mixture and stir until all ingredients are evenly coated and combined.

Reduce heat to medium and simmer the mixture for 5-6 minutes, stirring occasionally, until heated through and flavors meld together.

Toast the buns or rolls if desired to prevent them from becoming soggy.

Divide the veggie-bean mixture evenly among the buns and serve immediately while warm.