- 6
- 10 mins
- 20 mins
Ingredients
- 2 cans(15.5 ounces each) pinto beans, drained and rinsed
- 1/2 cupdry fine bread crumbs
- 1/2 cupbottled salsa
- 1 egg
- 1 teaspoonchili powder
- 1/2 teaspoonground cumin
- 1/2 cupcoarsely crushed baked tortilla chips
- 3 pitas(2 ounces each, 4-inch), halved
- 12 lettuce leaves
- 12 slicestomato
- Bottled salsa
Preparation
Step 1
1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high (or heat oven broiler). Lightly coat grill rack or broiler-pan rack with nonstick cooking spray.
2. Reserve 1 cup of the pinto beans. Whirl remaining beans in a food processor or mash with fork in large bowl until smooth.
3. In large bowl, combine the reserved 1 cup beans, the pureed beans, bread crumbs, the 1/2 cup salsa, egg, chili powder and cumin. Stir in crushed chips. Shape into six patties. Coat both sides of each patty with nonstick cooking spray.
4. Grill or broil about 4 inches from heat, turning once, about 10 minutes or until instant-read thermometer inserted in centers registers 160°F. Serve in pita pocket halves with lettuce and tomato slices. Serve with additional salsa.