| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Reduced-fat mayonnaise |
| 3 |
tb |
Nonfat sour cream or nonfat plain yogurt |
| 2 |
ts |
Chopped; chipotle peppers in adobo sauce |
| 1 |
cn |
(16-oz.) black beans; drained and rinsed |
| 3/4 |
c |
Chopped; red onion |
| 3 |
tb |
Chopped; fresh cilantro |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
tb |
Mild chili powder |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Fresh lime juice |
|
|
Salt to taste |
| 4 |
|
Rounds pita bread |
| 1/2 |
sm |
Head iceberg lettuce; shredded |
| 1 |
|
Ripe avocado; pitted, peeled and sliced |
| 1 |
|
Vine-ripened tomato; cored and sliced |
INSTRUCTIONS
In a small bowl, stir together mayonnaise, sour cream or yogurt and
chipotle peppers; set aside. In a large bowl, combine black beans, red
onion, cilantro, garlic, chili powder, cumin, lime juice and salt to taste.
Slightly mash 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.
Serves 4.
266 Calories Per Serving: 8 G protein, 11 G fat, 36 G Carbohydrates, 283 MG
SODIUM, 1 MG Cholesterol
Recipe by: Eating Well Magazine
Posted to TNT Recipes Digest by Barb <markbarbian@EOSinc.com> on Mar 11,
1998
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