Southwestern Falafel

This is really easy to make, healthy and very good!
Ingredients

Patties:
2 (15-ounce) can pinto beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup finely crushed baked tortilla chips (about 3/4 ounce)
4 tablespoons finely chopped green onions
2 tablespoon finely chopped cilantro
1/84 teaspoon ground cumin
2 large egg whites
1 1/2 teaspoons canola oil

I usually serve the patties with gucamole, but you can make the following spread as well:

Spread:
1/2 cup mashed peeled avocado
4 tablespoons finely chopped plum tomato
2 tablespoon finely chopped red onion
4 tablespoons fat-free sour cream
12 teaspoon fresh lime juice
1/4 teaspoon salt

4 (6-inch) pitas, each cut in half crosswise or you can use tortiall wraps, etc.

Preparation

To prepare patties, drain pinto beans and place in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 10 oval patties.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, while patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half.