Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches.
INGREDIENTS:
1 tablespoon mayonnaise
3 tablespoons sour cream or plain yogurt
2 teaspoons chopped chipotle peppers in adobo sauce
1 16-ounce can black beans, rinsed
3/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1 tablespoon mild chili powder
1 teaspoon ground cumin
2 tablespoons lime juice
Salt, to taste
4 6-inch pita bread (Zena Foods has the best!)
Large handful mixed microgreens (New Natives)
1 ripe avocado, pitted, peeled, and sliced
1 vine-ripened tomato, cored and sliced
METHOD:
Stir together mayonnaise, sour cream (or yogurt), and chipotle in a small bowl; set aside.
Combine black beans, onion, cilantro, garlic, chili powder, cumin, and lime juice in a large bowl, and season with salt to taste. Slightly mash the 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, mixed microgreens, sliced avocados, and tomatoes. Serve within 30 minutes.
NOTE: Serve with Mexican Spicy Coleslaw.
YIELD: 4 servings.
SOURCE: Recipe adapted from EatingWell: July/August 1994
