Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
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  • 1 star values: 0

Inspired by the traditional Middle Eastern sandwich of chickpea patties in pita bread, this Southwestern-accented version features cumin-flavored pinto bean patties and a spread that is much like guacamole.

Krista Ackerbloom Montgomery & Ann Taylor Pittman
Recipe by Cooking Light August 2005

Gallery

Credit: Howard L. Puckett; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4 (1/2-inch-thick) oval patties.

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  • Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

  • To prepare spread, while patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half.

Nutrition Facts

281 calories; calories from fat 30%; fat 9.5g; saturated fat 3.4g; mono fat 3.9g; poly fat 1.5g; protein 12.2g; carbohydrates 37.4g; fiber 5.9g; cholesterol 13mg; iron 2.4mg; sodium 625mg; calcium 188mg.
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