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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


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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, 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 Facts

455 calories; protein 17.3g; carbohydrates 73.3g; dietary fiber 18.2g; sugars 8.6g; fat 12.2g; saturated fat 2.2g; cholesterol 5.3mg; vitamin a iu 1239.9IU; vitamin c 17.5mg; folate 111.8mcg; calcium 78.5mg; iron 2.5mg; magnesium 79mg; potassium 843.2mg; sodium 694.3mg; thiamin 0.2mg; added sugar 1g.

4 starch, 1 vegetable, 1 lean meat, 2 fat