Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
  2. Chop pepper, onion and mushrooms. Set aside.
  3. 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.
  4. Stir in the tomato-bean mixture and simmer until heated through.
  5. Fill each pita half with about 1/8 of the bean mixture.