- 1 of 4 Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high (or heat oven broiler). Lightly coat grill rack or broiler-pan rack with nonstick cooking spray.
- 2 of 4 Reserve 1 cup of the pinto beans. Whirl remaining beans in a food processor or mash with fork in large bowl until smooth.
- 3 of 4 In large bowl, combine the reserved 1 cup beans, the pureed beans, bread crumbs, the 1/2 cup salsa, egg, chili powder and cumin. Stir in crushed chips. Shape into six patties. Coat both sides of each patty with nonstick cooking spray.
- 4 of 4 Grill or broil about 4 inches from heat, turning once, about 10 minutes or until instant-read thermometer inserted in centers registers 160 degrees F. Serve in pita pocket halves with lettuce and tomato slices. Serve with additional salsa.
Servings Per Recipe:
Per Serving: 994 mg sodium, 5 g fiber, 41 g carb., 3 g Fat, total, 234 kcal cal., 10 g pro., 36 mg chol., 1 g sat. fat