Bean And Veggie Pitas Recipes

MINI VEGGIE BURGER PITAS

Mini Veggie Burger Pitas image

"I love making these for Meatless Mondays. I'm a fairly proud meat eater, but once a week, I take a break and go full veg for dinner."

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup quinoa, rinsed
1 15-ounce can cannellini beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1/2 cup diced English cucumber
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons tahini (sesame paste)
1/4 teaspoon sugar
1 small clove garlic, grated
Hot sauce, to taste
Kosher salt and freshly ground pepper
2 large whole-wheat pitas, warmed and halved
Red-leaf lettuce and sliced tomato, for serving

Steps:

Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside.
Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.
For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine.

Nutrition Facts : Calories 340, Fat 7 grams, SaturatedFat 1 grams, Sodium 720 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 15 grams

MOROCCAN GARBANZO BEAN AND FETA PITAS

Moroccan Garbanzo Bean and Feta Pitas image

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

Categories Sandwich Bean Cheese Dairy Tomato No-Cook Picnic Vegetarian Yogurt Lunch Feta Spice Cucumber Chickpea Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
Plain yogurt

Steps:

Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

VEGGIE STACK PITA POCKETS

Veggie Stack Pita Pockets image

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Number Of Ingredients 10

Ingredients

1 15-ounce can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste.
2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.

Nutrition Facts : Calories 216 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 405 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 grams

BEAN AND VEGGIE PITAS

Bean and Veggie Pitas image

Renee Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. 'My husband, Eric, loves it!' she writes. 'We like to top these sandwiches with a bit of shredded cheddar cheese.'

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 20

Ingredients

2 cups thinly sliced red cabbage
1 ½ cups canned red beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 cup fresh or frozen corn
½ cup diced zucchini
½ cup diced yellow summer squash
¼ cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
3 tablespoons olive or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 (6 inch) whole wheat pita breads, halved
12 large leaf (blank)s lettuce leaves

Steps:

In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 64.1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 10.3 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 988.5 mg, Sugar 10.6 g

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.

BEAN AND VEGGIE PITAS

Bean and Veggie Pitas image

Renee Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. 'My husband, Eric, loves it!' she writes. 'We like to top these sandwiches with a bit of shredded cheddar cheese.'

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 20

Ingredients

2 cups thinly sliced red cabbage
1 ½ cups canned red beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 cup fresh or frozen corn
½ cup diced zucchini
½ cup diced yellow summer squash
¼ cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
3 tablespoons olive or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 (6 inch) whole wheat pita breads, halved
12 large leaf (blank)s lettuce leaves

Steps:

In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 64.1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 10.3 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 988.5 mg, Sugar 10.6 g

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