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Prepare a 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 cooking spray.
Reserve 1 cup of the pinto beans. Whirl remaining beans in a food processor or mash with fork in large bowl until smooth.
In a large bowl, combine the reserved 1 cup beans, the pureed beans, breadcrumbs, salsa, egg, chili powder and cumin. Stir in crushed chips. Shape into six patties. Coat both sides of each patty with cooking spray.
Grill or broil about 4 inches from the heat, turning once, for about 10 minutes or until an instant-read thermometer inserted in the centers registers 160°F. Serve in pita halves with lettuce and tomato slices. Serve with additional salsa.