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Ingredients

• Patties:
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped cilantro
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 1/2 teaspoons canola oil
• Spread:
• 1/4 cup mashed peeled avocado
• 2 tablespoons finely chopped plum tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 2 (6-inch) pitas, each cut in half crosswise

Description

Inspired By The Traditional Middle Eastern Sandwich Of Chickpea Patties In Pita Bread, This Southwestern-accented Version Features Cumin-flavored Pinto Bean Patties And A Spread That Is Much Like Guacamole.

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