BLACK BEAN PITA POCKETS
"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
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.
VEGAN SPICY BLACK BEAN PITA SANDWICH
20-minute sandwich loaded with spicy black beans, a creamy tangy mayo, and a mountain of fresh veg. Oil-free and gluten-free options are included. And if you aren't into spice you can still enjoy the sandwich, just check the recipe notes.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- To make the Spicy Black Beans: heat the oil in a large skillet or pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the black beans, chili powder, smoked paprika, cayenne, and salt and stir to combine. Cook for another 3 - 5 minutes to heat the beans through. Remove from heat and set aside.
- To make the Tangy Garlic Mayo: In a small bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cumin. Set aside.
- To assemble the Pita Sandwiches: Warm the pitas, if desired. Spread each pita with about 2 tablespoons of the tangy garlic mayo. Divide the black bean mixture among the pitas, and then all of the remaining toppings- the avocado, tomato, lettuce, cucumber, red onion, and banana peppers. Enjoy!
Nutrition Facts : ServingSize 1 pita sandwich (recipe makes 4 sandwiches), Calories 492 kcal, Carbohydrate 47 g, Protein 8 g, Fat 30 g, SaturatedFat 4 g, Sodium 519 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 10 g
BLACK BEAN PIE
This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.
Provided by Sherrie
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
- Bake in preheated oven for 45 minutes, or until crust is golden.
Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g
BLACK BEAN PITAS
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.
Provided by Anne Sainz
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
- Chop pepper, onion and mushrooms. Set aside.
- 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.
- Stir in the tomato-bean mixture and simmer until heated through.
- Fill each pita half with about 1/8 of the bean mixture.
Nutrition Facts : Calories 299.1, Fat 2.5, SaturatedFat 0.4, Sodium 368.1, Carbohydrate 62.5, Fiber 5.9, Sugar 5.9, Protein 10.1
CHICKEN AND BLACK BEAN PITAS
This was great! It reminded me of Jack-in-the-Box pitas. I used frozen pre-cooked diced chicken from the grocery store. It worked fine. Also, if you have someone who doesn't like onions, onion powder is fine to substitute.
Provided by Chef corella
Categories Chicken Breast
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 546.8, Fat 17.8, SaturatedFat 9.5, Cholesterol 44.5, Sodium 600.5, Carbohydrate 71.6, Fiber 12.4, Sugar 2.6, Protein 27.3
CORN, BLACK BEAN, AND PITA BREAD SALAD
Categories Salad Bean Bake Vegetarian High Fiber Feta Corn Boil Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F.
- Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
- In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.
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