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

Ingredients

  • Patties:
  1. 1 (15-ounce) can pinto beans, rinsed and drained
  2. 1/2 cup (2 ounces) shredded Monterey Jack cheese
  3. 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  4. 2 tablespoons finely chopped green onions
  5. 1 tablespoon finely chopped cilantro
  6. 1/8 teaspoon ground cumin
  7. 1 large egg white
  8. 1 1/2 teaspoons canola oil
  • Spread:
  1. 1/4 cup mashed peeled avocado
  2. 2 tablespoons finely chopped tomato
  3. 1 tablespoon finely chopped red onion
  4. 2 tablespoons fat-free sour cream
  5. 1 teaspoon fresh lime juice
  6. 1/8 teaspoon salt
  • Remaining ingredients:
  1. 2 (6-inch) pitas, each cut in half crosswise
  2. 4 thin red onion slices, separated into rings
  3. Microgreens

Preparation

  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork.
  2. Add cheese and next 5 ingredients (through egg white); stir until well combined.
  3. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. 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.
  6. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.