|
|
SANDWICHES:
Mexican Vegetarian Pita Pockets
|
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
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
