Now that I have decided that I am officially over my job, I have decided to put some energy into becoming a better wife. A good idea, no? Part of being a fabulous wife is cooking fabulous things. Or hey…. cooking at all. You’ve got to start somewhere, right?!
So last night when Toad got home from work, there was actual homemade food in the works. I’m surprised she didn’t pass out from the shock of it all. The meal was tasty and nutritious and all the chopping and smashing was quite cathartic. I was pleased. And maybe ever so slightly satisfied with my efforts. THAT hasn’t happened in a while.
I’m telling you this bc I think you should make this stuff yourself. Easy and yum. Cooking Light calls it one it’s Best Vegetarian Entrees and Toad and I agree. Here’s the recipe:
- 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
- 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
- 2 (6-inch) pitas, each cut in half crosswise
- 4 thin red onion slices, separated into rings
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.