Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches.
1 tablespoon reduced-fat mayonnaise
3 tablespoons nonfat 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
Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.
Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl, and season with salt to taste. Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.
Slice off the top third of each pita. Spread the bean mixture inside each pita. Top with the chipotle mayonnaise, shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.
NOTE: Serve with Mexican Spicy Coleslaw. A variation we enjoy is using a spicy mix of microgreens in place of the iceberg lettuce for added nutrition.
YIELD: 4 servings.
SOURCE: Recipe from EatingWell: July/August 1994