Recipe by Sharon123
From the Splendid Kitchen via The Simple Art of Eating Well Cookbook by Jessie Price and the Eating Well Test Kitchen. This recipe serves the beans up in a lovely pita bread, but you could use tortillas and make it into a wrap, or serve as a dip with chips. Double up on the beans and encore them with greens, or warmed up and served in a bowl like chile. Canned chipotle peppers add a rich, smoky flavor you will enjoy!
- 1 (15 ounce) can black beans, rinsed
- 3⁄4 cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 1 clove garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice (or lemon juice)
- 1⁄4 teaspoon salt
- 1 tablespoon light mayonnaise
- 3 tablespoons light sour cream or 3 tablespoons nonfat plain yogurt
- 2 teaspoons chopped chipotle peppers in adobo sauce
- 4 (6 inch) pita breads, preferably whole wheat
- 1⁄2 small head iceberg lettuce, shredded
- 1 ripe avocado, sliced
- 1 ripe tomatoes, sliced
Directions See How It's Made
- Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime or lemon juice in a large bowl. Season with salt.
- Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.
- Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl.
- Slice off the top third of each pita; open them up and spread the bean mixture inside.
- Top with the chipotle mayonnaise, shredded lettuce, sliced avocado and tomato. Serve within 30 minutes.
- This is good warm, room temerature, or even cold.
- If you are sensitive to spicy foods, start with half the amount of chili powder called for and increase to taste.
- Other canned beans can stand in for the black beans; try cannellini beans, red beans or pinto beans.
- Try using plain non-fat Greek yogurt. It's so lusciously thick and creamy you'll never know it has no fat.