“Southwestern Falafel” with Avocado Spread

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Cari Kaufman

ingredients

Patties

• 1 (15-oz) can pinto beans, drained and rinsed
• 1/2 c (2 oz) shredded Monterey Jack
• 1/4 c finely-crushed baked tortilla chips (about 3/4 oz)
• 2 T finely-chopped green onions
• 1 T finely-chopped cilantro
• 1/8 t cumin
• 1 large egg white
• 1 1/2 t canola oil

Spread

• 1/4 c mashed avocado
• 2 T finely-chopped plum tomato
• 1 T finely-chopped red onion
• 2 T sour cream
• 1 t fresh lime juice
• 1/8 t salt
• 2 (6-inch) pitas, each cut in half crosswise

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Source: Cari Kaufman

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