BBQ pinto-portobello sandwiches

This awesome recipe was taken from "Quick and Easy Vegan Recipes" which is filled with tasty meals that can all be made in a half hour or less. It seriously was really easy and you'd never believe it with how much powerful flavors are going on here! It's amazing. A great hearty lunch or a filling dinner, this meal is sure to please. Here, it's accompanied by a side of mashed cauliflower, but it's extremely filling by itself so a side is not necessary!

Ingredients:

1 tablespoon of olive oil

½ cup of minced onion

3 cloves of garlic, minced

2 large portobello mushrooms, or a package of baby bellas, shredded or sliced

1 can (or 1 ½ cups cooked) pinto beans (we did not have, so we used kidney and northern beans; any beans are fine really)

1 cup of tomato puree

¼ cup of canned chopped green chilis, hot or mild

1 tablespon of yellow mustard

1 tablespoon of molasses

1 tablespoon of agave or maple syrup

2 teaspoons of chili powder

1 teaspoon of liquid smoke

½ teaspoon of smoked paprika

salt and pepper to taste

4 sandwich rolls or slices of sprouted whole grain toast (to eat open faced)

Directions:

Heat the oil in a saucepan over medium heat and cook garlic and onion until soft, for about 5 minutes. Add mushrooms and cook for about another 3 minutes, or until those are soft too. Add everything else and stir well to combine the tasty flavors. Allow to simmer for about 7 minutes, stirring occasionally. Serve over rolls or toast.