Prep time: 10 min
Cook time: 20 min


For the patties:
1 15-oz. can pinto beans, rinsed and drained
¼ cup baked tortilla chips (about ¾ ounce), finely crushed
2 tbsp. green onions, finely chopped
1 tbsp. cilantro, finely chopped
1/8 tsp. ground cumin
1 plant-based egg substitute
1½ tsp. canola oil

For the spread:
¼ cup avocado, mashed
2 tbsp. tomato, finely chopped
1 tbsp. red onion, finely chopped
2 tbsp. fat-free sour cream
1 tsp. fresh lime juice
1/8 tsp. salt

Remaining ingredients:
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 next 5 ingredients (through plant-based egg white); stir until well combined. Shape bean mixture into 4 (½-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 tbsp. avocado spread over patty in each pita half; top with onions and greens.