- 1 tablespoon reduced-fat mayonnaise
- 3 tablespoons nonfat sour cream or plain yogurt
- 2 teaspoons chopped chipotle peppers in adobo sauce
- 1 (16 ounce) can black beans, rinsed
- 3/4 cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 1 clove garlic, finely chopped
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- Salt to taste
- 4 (6 inch) pita breads
- 1/2 small head iceberg lettuce, shredded
- 1 ripe avocado, pitted, peeled and sliced
- 1 vine-ripened tomato, cored and sliced
- Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.
- Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl, and season with salt to taste. Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.
- Slice off the top third of each pita. Spread the bean mixture inside each pita. Top with the chipotle mayonnaise, shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.