1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
How to Make It
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. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
used regular tostitos, whole egg. used food chopper for beans and gr onions. and whole avocado. everything else as instructed. i think i will bake the patties next time, my bean burgers always seem to stick….?? but i will def make again!!! served in pita, and tortilla as a wrap.
These were great. Made a few substitutions based on ingredients on hand/taste preferences. I used the entire avocado for the dressing. Omitted the red onions as I don't like them. Used a mix of pre-shredded white cheeses that I had on hand (an Italian mix and a little mozzarella). Served "open faced" on a half of a piece of packaged naan bread since weirdly, my market didn't have any pita. Pita, Spread, Greens (spring mix), Falafal. Delicious!