if you’ve ever wondered what my all-time fav dish is, this is it!! this vegetarian entree is bursting with flavor with chipotle peppers and cilantro. AND talk about healthy. we make a big batch of this and eat it for a couple days. Davis really likes it too, even though it is sans meat :) we usually use wraps instead of pitas, as you can see above.
this is easy gourmet at it’s best.
Black Been Pitas with Avocado Salsa
2 avocados, pitted and diced
1 1/2 to 2 cupes roma tomatoes, diced
4 green onions, chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
Combine all ingredients in a medium bowl and set aside.
black bean pitas
1 tablespoon olive oil
1/2 cup chopped onion (sweet or red work well)
1 teaspoon minced garlic
1/4 teaspoon ground cumin
1 16oz can black beans, rinsed and drained
1/4 salt (optional)
1/4 cup mayonnaise (no substitute or it will taste funny)
1/2 teaspoon minced chipotle peppers in adobo (can be found by the canned green chiles usually)
1 cup chopped lettuce
Pitas or Wraps
Heat oil in skillet over medium-high heat. Add onion, 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 in a small bowl. Taste and see how spicy/mild the mixture is and add more of mayo or peppers as needed. With small children, you can leave out the chipotle peppers all together.
To make the pitas, spread the mayonnaise over the pita/wrap, then add the bean mixture on top of the mayo, and top with salsa and lettuce.
**oh and for the record, i’m not vegetarian :)**
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Hi! I'm Linda, the craft addict behind Craftaholics Anonymous®, a craft blog. Crafting is cheaper than therapy, right? When I'm not DIYing something, I can be found taxiing around our 4 crazy kids or working out. Or shoe shopping... because you can never have too many shoes! Happy crafting! ♥