4 servings 1 cup dried pinto beans
1 onion, chopped
2 tablespoons peanut oil
2 tablespoons bread crumbs
2 tablespoons chili sauce, or catsup
1/2 teaspoon prepared mustard
dash dash cayenne pepper
lowfat cheddar cheese
4 6-inch pita breads
Soak beans overnight; drain water and add water; bring to a boil
then soft boil about 35 minutes or until beans are soft enough to
mash. Drain off water saving a bit for mix.
Saute onion in peanut oil until golden. Add drained beans and mash.
It is not necessary to have them smooth.
Add bread crumbs, chili sauce, mustard, salt and cayenne. Mix well
and moisten with a little of the reserved beans broth if necessary.
Divide mixture into 4 parts. Form into large, flat burgers, and fry on one side on a skillet sprayed with cooking oil spray, over
medium heat until lightly browned.
Turn beanburgers over with large spatula and place cheese on top.
Lay pita bread flat and cut horizontally, separating the top of
the bread from the bottom. When beanburgers are done on the underside
and cheese is soft, lift beanburgers onto the bottom halves of the
pita bread. Sprinkle with a handful of alfalfa sprouts, lay on some
sliced tomato. Top as you like with catsup, mustard, chili sauce,
pickles, green onions, mayonnaise. Place the other halves of pita
bread on top; enjoy.