Black Bean Pita With Avocado
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home2 | 1 | Servings | |
INGREDIENTS
| 1 | Avocado – pitted | |
| 1 | c | Roma tomatoes – diced |
| 1/2 | c | Scallions – chopped |
| Two limes, juice of | ||
| 2 | T | Fresh cilantro – chopped |
| Salt and pepper | ||
| 1 | T | Olive oil |
| 1/2 | c | Yellow onion – diced |
| 1 | T | Garlic – minced |
| 1/4 | T | Ground cumin |
| 1 | 1 oz. can black beans, 1 to | |
| 16 | ||
| 1/4 | c | Mayonnaise |
| 1 | T | Chili sauce |
| Pita bread |
INSTRUCTIONS
Directions: To make the avocado salsa, combine the avocado flesh with the roma tomatoes, scallions, lime juice, cilantro, salt and pepper. Set aside. To prepare the black bean mixture, in a large saut pan, heat the olive oil. Add the yellow onion and saut for 2 minutes. Stir in the garlic and ground cumin, allowing to cook for 30 seconds. Add the drained black beans and cook until heated through. Stir, mashing the beans slightly. Set aside. For sauce, combine the mayonnaise and chili sauce. Assemble the sandwiches by cutting 1/2" off the top of the pita to create a pocket. Spread the mayonnaise mixture on one side. Then spread the bean mixture on top of the sauce. Top with shredded lettuce and finish with a spoonful of salsa. You can add shredded chicken if you like. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1514
Calories From Fat: 590
Total Fat: 68.3g
Cholesterol: 15.3mg
Sodium: 1873.5mg
Potassium: 2614.8mg
Carbohydrates: 189.5g
Fiber: 46.9g
Sugar: 8.6g
Protein: 47.5g