Chipotle Bean Chicken Sandwich - alive magazine

Ingredients

• 1 Tbsp (15 mL) grapeseed or camelina oil
• 1 lb (450 g) organic boneless, skinless chicken thighs
• 1 cup (250 mL) refried pinto beans
• 1/2 cup (125 mL) finely chopped white onion
• 1 garlic clove, minced
• Juice of 1/2 lime
• 1 tsp (5 mL) minced chipotle chili pepper in adobo sauce
• 1 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) ground cumin
• 1 tomato, sliced
• 1 avocado, sliced
• 1/3 cup (80 mL) cilantro leaves
• 8 100% whole wheat pitas
• Plain Greek yogurt, optional