Black Bean Pitas
Per serving
This delicious dish is inspired by a recipe from drfuhrman.com. It reminds us of bean dishes we have had in a Mexican restaurant. I’ve made a few changes and rewritten the instructions to simplify the preparation. The black bean mixture can also be used to fill a large corn tortilla wrap or served over shredded romaine lettuce for a warm salad. You can also layer the black beans with corn tortillas in an 8 inch square pan and bake 15 minutes in a 375 degree oven.
Ingredients
4 serv.- no-salt-added tomato sauce↗1 ounce
I like Hunts
- balsamic vinegar↗1⁄4 teaspoon
- low-sodium black beans, drained and rinsed↗1 ounce
- frozen corn kernels↗1 cup
- chili powder↗1 tablespoon
- ground cumin↗1 teaspoon
- onion powder↗1 teaspoon
- dried cilantro↗1 teaspoon
- cayenne pepper↗1⁄16 teaspoon
or to taste
- large green pepper, chopped↗1
- small onion, chopped↗1
- mushrooms, chopped↗2
- oil (to coat pan)1⁄2 teaspoon
to coat pan
- pita bread, cut crosswise and opened to create pocket↗4
Step-by-step instructions
- 1
Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
- 2
Chop pepper, onion and mushrooms. Set aside.
- 3
Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
- 4
Stir in the tomato-bean mixture and simmer until heated through.
- 5
Fill each pita half with about 1/8 of the bean mixture.
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