Spicy Black Bean Sandwiches with Chipotle Mayonnaise

Spicy Black Bean Sandwiches with Chipotle Mayonnaise

3 Reviews
From: EatingWell Magazine, July/August 1994

Canned chipotle peppers add a rich, smoky flavor to these black bean sandwiches. Make it a meal: Serve with crunchy Mexican Coleslaw and Papaya-Lime Sorbet.

Ingredients 4 servings

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  • 1 tablespoon reduced-fat mayonnaise
  • 3 tablespoons nonfat sour cream, or nonfat plain yogurt
  • 2 teaspoons chopped chipotle peppers in adobo sauce
  • 1 16-ounce can black beans, rinsed
  • ¾ 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 breads
  • ½ small head iceberg lettuce, shredded
  • 1 ripe avocado, pitted, peeled and sliced
  • 1 vine-ripened tomato, cored and sliced


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  • Ready In

  1. Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.
  2. 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.
  3. Slice off the top third of each pita. Spread the bean mixture inside each pita. Top with the chipotle mayonnaise, shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.
  • Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.

Nutrition information

  • Per serving: 455 calories; 12 g fat(2 g sat); 18 g fiber; 73 g carbohydrates; 17 g protein; 112 mcg folate; 5 mg cholesterol; 9 g sugars; 1 g added sugars; 1,240 IU vitamin A; 17 mg vitamin C; 79 mg calcium; 3 mg iron; 694 mg sodium; 843 mg potassium
  • Nutrition Bonus: Folate (28% daily value), Vitamin C (28% dv), Vitamin A (25% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 4 starch, 1 vegetable, 1 lean meat, 2 fat

Reviews 3

April 03, 2011
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By: chefliz
Great for a hot summer evening These were great. I added some shredded lettuce and salsa to one of them. Corn sounds like it would be good in them too. This is perfect for a lunch or a hot summer night. Just make sure that you let the mixture sit for about 20-30 minutes so the flavors can blend.
September 16, 2010
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By: EatingWell User
Good dish. Added some pan fried corn (until slightly brown) to mix things up.
January 05, 2010
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By: EatingWell User
Simple, healthy & delicious. Didn't have the chipotle peppers on hand and it was still great! Only enough to serve about two people.
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