Vegetarian Pecos Pitas With Pistachios

Submitted by southern chef in lo

"A great vegetarian dish that is quick to make."

 

• Ready In: 8mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 (11 ounce) can mexicorn, drained
• 2 medium zucchini, diced (1/2 pound)
• 1 -2 tablespoon canned diced green chiles (or jalapenos, if preferred)
• 1 cup coarsely chopped california pistachios
• cumin vinaigrette (recipe follows)
• iceberg lettuce
• 1 large tomatoes, thinly sliced
• 1 cup canned black beans or 1 cup red kidney beans
• 4 pita pocket bread

directions

1. Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette. Warm pita pockets in 350°F oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of beans to each. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
2. Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. Stir vigorously to blend.