Mexican Falafel
- Number of Servings: 4
Ingredients
* Patties: * 1 (15-ounce) can pinto beans, rinsed and drained * 1/2 cup (2 ounces) shredded Monterey Jack cheese * 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce) * 2 tablespoons finely chopped green onions * 1 tablespoon finely chopped cilantro * 1/8 teaspoon ground cumin * 1 large egg white * 1 1/2 teaspoons canola oil * Spread: * 1/4 cup mashed peeled avocado * 2 tablespoons finely chopped tomato * 1 tablespoon finely chopped red onion * 2 tablespoons fat-free sour cream * 1 teaspoon fresh lime juice * 1/8 teaspoon salt * Remaining ingredients: * 2 (6-inch) pitas, each cut in half crosswise * 4 thin red onion slices, separated into rings * Microgreens
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Number of Servings: 4
Recipe submitted by SparkPeople user SPECKER_RECK.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Number of Servings: 4
Recipe submitted by SparkPeople user SPECKER_RECK.
Nutritional Info Amount Per Serving
- Calories: 309.1
- Total Fat: 10.0 g
- Cholesterol: 15.0 mg
- Sodium: 492.6 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 10.4 g
- Protein: 14.8 g