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Texas Pita

Texas Pita recipe image
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. Saut&# 195;©ed 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. They are entirely vegan and vegetarian, making them an excellent choice for health-conscious cooks or anyone looking to reduce meat intake without sacrificing flavor. The combination of textures—soft pita, crunchy vegetables, and creamy beans—creates a well-balanced bite that is both comforting and refreshing.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 905.1
Dietary: Vegan, Vegetarian
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
  • 1 1/2 cup Yellow onion, diced
  • 1/2 cup Carrot, peeled and grated
  • 3/4 cup Green bell pepper, diced
  • 2 teaspoon Chili powder
  • 1 tablespoon Garlic, crushed
  • 1 teaspoon Cilantro, chopped
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Cumin seed, ground
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 1 cup Whole corn, fresh or frozen
  • 1 cup Pinto beans, cooked
  • 5 Whole Wheat pita, cut in 1/2
  • 10 Lettuce Leaves, chopped
  • 10 Slices Tomato, 1/4" thick
Directions
  1. 1
    Heat a non-stick skillet over medium heat.
  2. 2
    Add the diced yellow onion, grated carrot, and diced green bell pepper to the pan.
  3. 3
    Sprinkle with chili powder, crushed garlic, thyme, ground cumin, sea salt, and black pepper.
  4. 4
    Sauté the vegetables and spices, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  5. 5
    Stir in the corn and cooked pinto beans.
  6. 6
    Continue cooking for another 2-3 minutes, just until the beans and corn are heated through.
  7. 7
    Remove the pan from heat and stir in the chopped cilantro.
  8. 8
    Warm the pita halves slightly if desired, then lay them flat on a plate.
  9. 9
    Place a slice of tomato on each pita half.
  10. 10
    Spoon approximately 1/2 cup of the bean and vegetable filling onto the tomato.
  11. 11
    Top with chopped lettuce leaves.
  12. 12
    Fold the pita over or serve open-faced immediately.

Nutrition Facts

Servings 5

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.

Note

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Keywords: vegan, vegetarian, pita, beans, corn, cumin, chili powder, cilantro, plant-based, quick dinner, lunch, healthy, southwestern, filling, wrap, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/texas-pita/