from Cooking light. A Latin twist on the classic Middle Eastern sandwich. Serve in halved pitas, garnish with microgreens and sliced red onion. **This is by no means falafel, but they are tasty! I suggest turning on the hood, these steam up quite a bit. Cooking Light says this makes 4 servings, but realistically it's 2 :)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄4 cup baked corn tortilla chips, finely crushed
- 2 tablespoons green onions, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1⁄8 teaspoon ground cumin
- 1 large egg white
- 1 1⁄2 teaspoons canola oil
- 1⁄4 cup avocado, mashed and peeled (about 1/2 of an avocado)
- 2 tablespoons tomatoes, finely chopped
- 1 tablespoon red onion, finely chopped
- 2 tablespoons nonfat sour cream
- 1 teaspoon fresh lime juice
- 1⁄8 teaspoon salt
- **To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
- Add cheese and next 5 ingredients (through egg white); stir until well combined.
- Shape bean mixture into 4 (1/2-inch thick) oval patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
- **To prepare spread** Combine avocado and next 5 ingredients (through salt), stirring well.
- **To serve** Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.