Adapted from Andrea’s Recipes
Southwestern Falafel Sandwich
2 cups cooked black beans
1/2 cup shredded Mexican cheese
1/4 cup finely crushed tortilla chips
2 Tablespoons finely chopped green onions
1 Tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1-1/2 teaspoons oliveoil
whole wheat pita, cut in half
Mash the beans with a fork. Stir in the cheese, tortilla chips, green onions, cilantro, cumin, and pumpkin puree. Make sure the ingredients are thoroughly combined. Make 4 patties about 1/2-inch thick, pressing firmly to make sure the ingredients stick together.
Heat the oil in the skillet over medium-high heat. Cook the patties until browned and heated through, about 3 minutes on each side. Drain on a paper towel.
Serve in whole wheat pita halves with guacamole and Mexican slaw.
Divide patties among quart freezer bags and freeze. To serve: Thaw. Microwave 1-2 minutes and serve in whole wheat pita halves with guacamole and Mexican slaw.