I can't remember for the life of me where I found this recipe, but it's been sitting in my recipe binder for months, just waiting to be made. And we finally made it last night.
I had no doubt that my husband and I wouldn't love it because it has all of our favorite things . . . avocado, cilantro, tomato, onion, and fresh tortillas. Yum!
I didn't love the mayonnaise/chipotle pepper combination so I just used fat free sour cream and added a few canned green chili peppers and it was perfect. The chipotle pepper in adobo just had a bizarre taste to me . . . and I felt like I got a mouthful of mayonnaise here and there. Ugh. Sour cream with some green chili peppers is the way to go!
Black Bean Pitas with Avocado Salsa
2 large avocados, pitted and diced
1 1/2 to 2 cups tomatoes, diced
4 green onions, chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro chopped (or more! We used 4 tablespoons)
1/4 teaspoon salt
Combine all the above ingredients in a medium bowl and set aside.
Black Bean Pitas
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon ground cumin
1 16 oz can black beans, rinsed and drained
1/4 teaspoon salt
1/4 cup mayonnaise
1/2 - 1 teaspoon chipotle peppers in adobo (can be found by the canned green chilis)
***this is where I substituted sour cream and canned green chilis.***
1 cup chopped lettuce
Pitas, wraps, or tortillas
Heat oil in a skillet over medium-high heat. Add onion and cook until clear. Stir in garlic and cumin. Add beans and salt. Heat thoroughly. Lightly mash the bean mixture, cover and set aside.
Combine the mayonnaise and chipotle pepper in a small bowl. Taste and see how spicy/mild the mixture is and add more mayo or peppers as needed. ***Or omit this and combine 1/4 cup sour cream with a couple tablespoons of green chilis like I did***
To make the pitas, spread the mayonnaise ***or sour cream mixture*** over the pita/wrap/tortilla, then add the bean mixture on top of the mayo, and top with salsa and lettuce.