1 (15 ounce) can pinto beans, rinsed and drained |
1/2 cup shredded monterey jack cheese |
1/4 cup finely crushed baked corn tortilla chips (about 3/4 ounce) |
2 tablespoons finely chopped green onions |
1 tablespoon finely chopped cilantro |
1/8 teaspoon ground cumin |
1 large egg white |
1 1/2 teaspoons canola oil |
1/4 cup mashed peeled avocado |
2 tablespoons finely chopped tomatoes |
1 tablespoon finely chopped red onion |
2 tablespoons nonfat sour cream |
1 teaspoon fresh lime juice |
1/8 teaspoon salt |
2 (6 inch) pita bread, each cut in half crosswise |
4 thin red onions, sliced and separated into rings |
1/2 cup greens (pref. microgreens) |