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 Mexican Vegetarian Pita Pockets

 

Delicious... even if you're a carnivore...
 

15 oz 

 

can pinto beans, rinsed and drained

 

½ cup 

 

shredded Monterey Jack cheese

 

¼ cup 

 

crushed baked tortilla chips

 

2 Tbs 

 

finely chopped cilantro

 

1/8 tsp 

 

ground cumin seed

 

1 large 

 

egg white

 

1½ tsp 

 

canola oil

 

¼ cup 

 

mashed avocados

 

2 Tbs 

 

finely chopped plum tomatoes

 

1 Tbs 

 

chopped red onion

 

2 Tbs 

 

light sour cream

 

1 tsp 

 

fresh lime juice

 

1/8 tsp 

 

salt

 

Two 6 inch 

 

pitas, cut in half crosswise

 

 

1

To make patties: place pintos in medium bowl and partially mash. Add cheese and next 5 ingredients (through egg whites). Stir well. Form into four ½" patties.

2

Heal oil in nonstick skillet over medium heat. Add patties and cook for 3 minutes on each side until patties are browned and thoroughly heated.

3

Prepare spread: combine avocado, tomato, onion, sour cream, lime juice and salt. Place patty in each pita half. Spread 2 T. spread over each pattie.

 

Servings: 4

 

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