Spicy Black Bean Pita with Creamy Salsa


  • 1 Tbsp. Vegenaise
  • 3 Tbsp. Tofutti sour cream or plain soy yogurt
  • 2 tsp. chopped green chilies
  • 1/2 tsp. chipotle seasoning
  • 16 oz. can black beans, rinsed
  • 3/4 c. chopped red onion
  • 3 Tbsp. fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. mild chili powder
  • 1 tsp. ground cumin
  • 2 Tbsp. fresh lime juice
  • salt to taste
  • four 6-inch pita breads or gluten-free tortillas
  • 1 romaine lettuce, shredded
  • 1 ripe avocado, sliced
  • 1 vine-ripened tomato, cored and sliced


  1. Lightly mash black beans and add onions, cilantro, garlic, chili powder, cumin and lime juice.
  2. In a separate bowl, mix Vegenaise, sour cream, chopped green chilies and chipotle seasoning.
  3. Fill pita pockets with some of the bean mixture, add some of the Vegenaise mixture, some lettuce, tomato and avocado. Serve.
Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.