These easy, flavorful pita sandwiches feature a smoky black bean filling accented with chipotle peppers, fresh cilantro, garlic, and lime. A quick chipotle-laced mayo adds creaminess and heat, while crisp lettuce, avocado, and tomato bring freshness. They come together quickly and make a satisfying lunch or light dinner.
INGREDIENTS:
1 tablespoon mayonnaise
3 tablespoons sour cream, or nonfat plain yogurt
2 teaspoons chopped chipotle peppers in adobo sauce
1 (16-ounce) can black beans, rinsed
3/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1 tablespoon mild chili powder
1 teaspoon ground cumin
2 tablespoons lime juice
Salt, to taste
4 (6-inch) pita breads
1/2 small head iceberg lettuce, shredded
1 ripe avocado, pitted, peeled, and sliced
1 vine-ripened tomato, cored and sliced
METHOD:
In a small bowl, stir together the mayonnaise, sour cream (or yogurt), and chopped chipotle. Set aside or refrigerate until ready to use.
In a large bowl, combine the black beans, red onion, cilantro, garlic, chili powder, cumin, and lime juice. Season with salt to taste. Using a fork or spoon, lightly mash the beans while stirring until the mixture begins to hold together but still retains some texture.
Slice off the top third of each pita to create a pocket opening. Spread the black bean mixture inside each pita. Top with chipotle sauce, shredded lettuce, sliced avocado, and tomatoes. Serve within 30 minutes for best texture.
SERVING SUGGESTIONS:
- Pair with Mexican Spicy Coleslaw or a simple cabbage-lime slaw.
- Use a mix of microgreens instead of lettuce for added nutrition and crunch.
- Add sliced radishes or pickled onions for brightness.
- Swap pita for warm corn tortillas to make five-minute black bean tacos.
YIELD: 4 servings.
SOURCE: Recipe from EatingWell: July/August 1994
