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. Source: EatingWell Magazine, July/August 1994

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.

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  • 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, shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.

Tips

Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.

Nutrition Facts

455 calories; 12.2 g total fat; 2.2 g saturated fat; 5 mg cholesterol; 694 mg sodium. 843 mg potassium; 73.3 g carbohydrates; 18.2 g fiber; 9 g sugar; 17.3 g protein; 1240 IU vitamin a iu; 17 mg vitamin c; 112 mcg folate; 79 mg calcium; 3 mg iron; 79 mg magnesium; 1 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Simple healthy & delicious. Didn't have the chipotle peppers on hand and it was still great! Only enough to serve about two people. Read More
Rating: 5 stars
10/29/2011
Good dish. Added some pan fried corn (until slightly brown) to mix things up. Read More
Rating: 5 stars
10/29/2011
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. Read More
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