Texas Pita

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Intermediate
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Hearty vegan pita pockets stuffed with a spicy black bean and corn salsa
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This vibrant “Texas Pita” recipe transforms humble ingredients into a satisfying, plant-based meal that bursts with southwestern flair. The filling combines earthy pinto beans and sweet corn with aromatic spices like cumin, chili powder, and fresh cilantro. Sautéed with onions, peppers, and carrots, the mixture offers a delightful crunch and savory depth. Served in warm wheat pita pockets alongside crisp lettuce and ripe tomato slices, these pockets are perfect for a quick weeknight dinner or a light lunch.

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Texas Pita

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 905.1

Description

This vibrant "Texas Pita" recipe transforms humble ingredients into a satisfying, plant-based meal that bursts with southwestern flair. The filling combines earthy pinto beans and sweet corn with aromatic spices like cumin, chili powder, and fresh cilantro. Sautéed with onions, peppers, and carrots, the mixture offers a delightful crunch and savory depth. Served in warm wheat pita pockets alongside crisp lettuce and ripe tomato slices, these pockets are perfect for a quick weeknight dinner or a light lunch.

Ingredients

Directions

  1. Heat a non-stick skillet over medium heat.
  2. Add the diced yellow onion, grated carrot, and diced green bell pepper to the pan.
  3. Sprinkle with chili powder, crushed garlic, thyme, ground cumin, sea salt, and black pepper.
  4. Sauté the vegetables and spices, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  5. Stir in the corn and cooked pinto beans.
  6. Continue cooking for another 2-3 minutes, just until the beans and corn are heated through.
  7. Remove the pan from heat and stir in the chopped cilantro.
  8. Warm the pita halves slightly if desired, then lay them flat on a plate.
  9. Place a slice of tomato on each pita half.
  10. Spoon approximately 1/2 cup of the bean and vegetable filling onto the tomato.
  11. Top with chopped lettuce leaves.
  12. Fold the pita over or serve open-faced immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 905.1kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 2561.8mg107%
Total Carbohydrate 190.5g64%
Dietary Fiber 34.5g138%
Sugars 14.8g
Protein 38.5g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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