Black Bean Pita Pockets Recipes

BLACK BEAN PITA POCKETS

Steps:

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

CHICKPEA AND BLACK BEAN PITA POCKET

Steps:

• In a large bowl combine beans, grapes, lettuce, onions, bell pepper.
• In a small bowl combine the mayo and salad dressing mix well.
• serve in side pita pockets.

BLACK BEAN PITA POCKETS

Steps:

• Drain and rinse black beans in a colander, placing in a medium sized bowl.
• Add corn, diced tomatoes, avocado, garlic, parsley, cumin, cayenne pepper, lime juice, chili powder, and cheese, mixing together.
• Cut pita pockets in half, opening carefully to place a quarter of the mixture into each pocket. Serve cold or can be heated up if desired.

CHICKEN AND BLACK BEAN PITAS

Steps:

• Pre-heat oven to 350 degrees.
• In a large skillet combine onions and garlic. Sauté over medium heat for 2 minutes. Add corn, beans and chicken and sauté for another 2 minutes.
• Drain mixture and cool slightly.
• In a large mixing bowl combine all ingredients except pitas. Mix well.
• Stuff pitas with mixture.
• Cook in preheated oven for 15-20 minutes.
• Serve with salsa and sour cream. MMMMM!

BEEF 'N' BEAN POCKETS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool. , Roll each loaf of dough into a 16x8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal. , Place on greased baking sheets. Cover and let rise for 15 minutes. Bake at 350° for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.