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Spicy Black Bean Sandwiches with Chipotle Mayonnaise

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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