Vegetarian Mexican Pita Recipes

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THE ULTIMATE VEGETARIAN PITA SANDWICH



The Ultimate Vegetarian Pita Sandwich image

These are the ULTIMATE vegetarian pita sandwiches (vegan optional), piled high with hummus, tabbouleh, dill yogurt sauce, pickled veggies, greens, and tomatoes. Make in advance for lunch all week!

Provided by Elizabeth Lindemann

Categories     Sandwiches

Time 10m

Number Of Ingredients 15

2 carrots (sliced into thin strips using a vegetable peeler)
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons sugar
3/4 cup Greek yogurt (or vegan alternative yogurt, if desired)
1/4 cup fresh chopped dill
1 clove garlic (minced)
kosher salt (to taste)
4 pita flatbreads
Dill Yogurt Sauce ((ingredients above))
1 cup hummus
1 cup prepared tabbouleh ((aka tabouli))
1 cup baby greens
1 cup sliced tomatoes
pickled carrots ((ingredients above))

Steps:

  • In a small bowl, mix together all ingredients for pickled carrots. Set aside for at least 5 minutes.
  • In a medium bowl, mix together all ingredients for dill yogurt sauce. Taste and adjust seasoning if necessary.
  • Wrap a damp paper towel around the pita bread and microwave until just warmed (about 10 seconds per pita). This will make it more malleable and less likely to break.
  • To assemble the sandwiches, layer about 2-3 tablespoons of the hummus, yogurt sauce, and tabbouleh, with some greens, tomato, and carrots, in that order, on each pita. Carefully wrap the pita around the ingredients. If it seems too messy or like it's going to break, wrap it in foil or parchment to keep it together.

Nutrition Facts : Calories 353 kcal, Carbohydrate 55 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 834 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

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

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

VEGETARIAN SLOPPY LENTILS IN PITA



Vegetarian Sloppy Lentils in Pita image

I found this recipe in Cooking Light though I use vegetarian burger instead of ground lamb to make it vegetarian.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3/4 cup onion, finely chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
8 ounces veggie burgers (in a can or frozen)
3/4 cup brown lentils, dried
1 teaspoon ground cumin
1 teaspoon thyme, dried
1 cup water, divided
2 cups plum tomatoes, diced
1 bay leaf
4 (6 inch) whole wheat pita bread, cut in half
1/2 cup Greek yogurt, plain
1 cup cucumber, thinly sliced
of fresh mint, chopped (optional)

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and vegetarian burger; cook 5 minutes or until vegetables are tender, stirring occasionally to crumble up the vegetarian burger.
  • Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf.
  • Fill each pita half with 1/2 cup lentil mixture. Spoon 1 Tbsp yogurt into each pita half; top with 2 Tbsp cucumber. Sprinkle with mint if desired.

Nutrition Facts : Calories 407.3, Fat 8.8, SaturatedFat 0.8, Cholesterol 2.8, Sodium 847.4, Carbohydrate 61.4, Fiber 18.6, Sugar 5.8, Protein 23.8

VEGETABLE PITA PIZZAS



Vegetable Pita Pizzas image

Categories     Tomato     Broil     Vegetarian     Kid-Friendly     Quick & Easy     Mozzarella     Bell Pepper     Gourmet     Small Plates

Yield Makes 4 pizzas, serving 2

Number Of Ingredients 13

two 6-inch whole-wheat pita loaves
3 tablespoons olive oil plus addition for brushing the pita rounds
1 1/3 cups grated mozzarella
1 small red onion, sliced thin
2 garlic cloves, minced
1 small red bell pepper, sliced thin
1 small green bell pepper, sliced thin
3/4 cup thinly sliced zucchini
4 mushrooms, sliced
1 teaspoon crumbled dried oregano
2/3 cup chopped seeded fresh tomato
3 tablespoons shredded fresh basil leaves
3 tablespoons freshly grated Parmesan

Steps:

  • Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil. Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350°F. oven for 5 minutes, or until they are pale golden and crisp. Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted. While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened. Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened. Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly. Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.

MEXICAN VEGETABLE PIZZA



Mexican Vegetable Pizza image

Hold the pepperoni! From North Tonawanda, New York, Barbara Nowakowski shares a change-of-pace pizza that's big on veggie flavor. Topped with black beans, red tomato, golden corn and green pepper, it's as colorful as it is tasty. She suggests spicing up you next party light lunch or dinner with zesty slices.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1/2 small onion, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup canned diced green chilies
1 prebaked 12-inch pizza crust
1 cup salsa
1 cup shredded reduced-fat cheddar cheese, divided
3/4 cup chopped fresh tomato
1/2 cup frozen corn, thawed
1/2 cup chopped green pepper
3 tablespoons sliced ripe olives, drained
1/2 cup reduced-fat sour cream

Steps:

  • In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.

Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

VEGETARIAN MEXICAN PITA



Vegetarian Mexican Pita image

I had a craving for something with rice and black beans one night, and this is what I came up with. I still fiddle with the ingredients some every time I make it, and probably will until I have it "perfected". :) These are wonderful served with steamed corn as well.

Provided by Gryph Black

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 pita pockets
2/3 cup black beans (120g)
1/8 cup brown rice, dry (makes 1/2 cup cooked)
1 ounce fat free cheese (mozzarella or cheddar both work well)
1/2 cup chopped spinach
1 green onion
1/2 teaspoon cumin powder
chipotle Tabasco sauce (to taste)

Steps:

  • Cook dry brown rice according to directions.
  • Preheat oven at 350°F.
  • Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well.
  • Separate mixture into two pita pockets.
  • Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes.
  • Remove from oven, let them sit for 2-3 minutes and enjoy!

Nutrition Facts : Calories 289.6, Fat 1.5, SaturatedFat 0.3, Sodium 331, Carbohydrate 57, Fiber 7.1, Sugar 1.1, Protein 11.9

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Top Asked Questions

What are the best vegan Mexican food recipes?
These vegan Mexican food recipes do it deliciously without meat or dairy. We're talking tacos, tostadas, enchiladas, fajitas, and burritos filled with seasoned chickpeas, or beans and quinoa, spicy tofu or sweet potatoes — plus Mexican-inspired bean burgers, veggie stews, and more. These vegan dinner recipes are Mexican meals with a healthy twist.
What is the best way to make Pitas?
Make patties or form the ground beef into meatballs instead. —Alysha Braun, St. Catharines, Ontario If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. —Jacqueline Parker, Colorado Springs, Colorado I wanted a good recipe for pitas.
Are pita sandwiches vegan?
Vegan Pita Sandwiches: made with zaatar roasted cauliflower, Jerusalem salad, and an easy tahini sauce. The perfect vegan lunch! After a long weekend, I could hardly wait to get back in the kitchen to make a batch of Zaatar Roasted Cauliflower, and put together these Vegan Pita Sandwiches. You may be asking, “Is pita bread vegan?”
What is a vegan Mexican pizza?
A delicious homemade Mexican Pizza recipe which is easy to make and healthy! This loaded vegetarian pizza is topped with refried beans, onion, corn, peppers, jalapeño, and vegan cheese. It can be made with a (gluten-free) pizza crust or with flour tortillas! Weekends are screaming for pizza and I thought why not try something new!

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