Meals Matter

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Contributed By: jboudevin
cooking light

the beauty of this latin twist on the classic middle eastern sandwich is simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

Ingredients

Patties:

1 (15 oz) can Pinto beans, rinsed and drained

1/2 cup (2 oz) shredded monterey jack cheese

1/4 cup Finely crushed baked tortilla chips

2 tbsp Finely chopped green onions

1 tbsp Finely chopped cilantro

1/8 tsp Ground cumin

1 Large egg white

1 1/2 tsp Canola oil

Spread:

1/4 cup Mashed peeled avocado

2 tbsp Finely chopped tomato

1 tbsp Finely chopped red onion

2 tbsp Fat-free sour cream

1 tsp Fresh lime juice

1/8 tsp Salt

Remaining Ingredients:

2 (6-inch) pitas, cut in half crosswise

4 Thin red onion slices, separated into rings

Microgreens

Preparation

1. to prepare patties, place pinto beans in a medium bowl; partially mash with a fork. add cheese and next 5 ingredients (through egg white); stir until well combined. Shap bean mixture into 4 (1/2 inch-thick) oval patties.

2. Heat oil in a large nonstick skillet over medium-high heat. add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

3. to prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. place 1 patty in each pita half. spread about 2 Tbsp avocado spread over patty in each pita half; top with onions and greens.

*serving size: 1 stuffed pita half

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