Bean And Veggie Pitas Recipes

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

FIESTA PITA

Fiesta Pita image

A very filling and delicious twist on a bean burrito.

Provided by Piratefrog

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 (6 inch) whole wheat pita bread
½ cup vegetarian refried beans
¼ avocado - peeled, pitted and diced
2 tablespoons fresh salsa, or to taste
2 tablespoons crumbled feta cheese, divided
hot sauce to taste
2 teaspoons chopped fresh cilantro, or to taste

Steps:

Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.4 g, Cholesterol 16.8 mg, Fat 14.1 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 4.2 g, Sodium 1336.6 mg, Sugar 4.6 g

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