| 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 |
tb |
Fresh cilantro – chopped |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Yellow onion – diced |
| 1 |
tb |
Garlic – minced |
| 1/4 |
tb |
Ground cumin |
| 1 |
|
1 oz. can black beans; (1 to 16) |
| 1/4 |
c |
Mayonnaise |
| 1 |
tb |
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.
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