Prep 10 mins
Cook 20 mins
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.
- 1 (8 ounce) can no-salt-added tomato sauce (I like Hunts)
- 1⁄4 teaspoon balsamic vinegar
- 1 (15 ounce) can low-sodium black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
- 1⁄16 teaspoon cayenne pepper (or to taste)
- 1 large green pepper, chopped
- 1 small onion, chopped
- 2 mushrooms, chopped
- 1⁄2 teaspoon oil (to coat pan)
- 4 pita bread, cut crosswise and opened to create pocket
- 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.