Garbanzo Pita with Avocado Spread

• 1 (15oz / 425 gr) can chick peas, rinsed and drained
• ½ cup / 120 ml cheddar cheese, shredded
• ¼ cup / 60 gr tortilla chips
• 3 scallions, finely chopped
• 1 tbs cilantro, finely chopped
• 1/8 tsp ground cumin
• 1 large egg white
• 2 tsp canola oil

Spread:

• 1 avocado, mashed
• 2 tbs tomatoes, finely chopped
• ¼ red onion, finely chopped
• 2 tbs sour cream
• 1 tbs fresh lime juice
• ¼ tsp salt
• ¼ tsp pepper
• 2 (6-inch / 15 cm) pitas, each cut in half

Filling:

• Lettuce
• Cilantro

To prepare patties, place pinto beans in a medium bowl. Add cheese, tortilla chips, scallions, cilantro, cumin and egg white and mash together thoroughly. Form into 4 (½-inch thick) oval patties.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties, cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine the avocado, tomato, red onion, sour cream, lime juice and salt. Place 1 patty in each pita half. Spread about 2 tbs avocado spread over patty in each pita half and fill with lettuce and cilantro.

Servings: 4
Preparation time: 15 min.
Cooking time: 6 min.

Watch the Video:

Garbanzo Pita with Avocado Spread from TheBasicCookBook.Com on Vimeo.

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