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    You are in: Home / Recipes / Black Bean Pitas Recipe
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    Black Bean Pitas

    Black Bean Pitas. Photo by Anne Sainz

    1/1 Photo of Black Bean Pitas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Anne Sainz's Note:

    This delicious dish is inspired by a recipe from 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.

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    Units: US | Metric


    1. 1
      Combine tomato sauce, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
    2. 2
      Chop pepper, onion and mushrooms. Set aside.
    3. 3
      Coat large covered non-stick frying pan or Dutch oven (at least 5 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.
    4. 4
      Stir in the tomato-bean mixture and simmer until heated through.
    5. 5
      Fill each pita half with about 1/8 of the bean mixture.

    Ratings & Reviews:


    Nutritional Facts for Black Bean Pitas

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.5
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 661.1 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 5.8 g
    Sugars 5.3 g
    Protein 10.0 g

    The following items or measurements are not included:

    low-sodium black beans

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