Taco Pitas

An easier-to-hold-and-eat variation over Tacos

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces lean ground beef (250 gram)
• 1  small onion, finely chopped
• 1  large garlic clove, minced
• 2  teaspoons chili powder
• 2  teaspoons all-purpose flour
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1  pinch cayenne pepper
• 1⁄2 cup  beef stock (125 ml)
• 1 (19 ounce) can pinto beans or 1 (19 ounce) can black beans or 1 (19 ounce) can red kidney beans, rinsed and drained
• 6  pita bread, halved to from pockets, warmed (7 inches/18 cm)
•  salsa or   shredded lettuce or  chopped tomatoes or  pepper, strips or   shredded mozzarella cheese or  cheddar cheese

Directions

1. In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink.
2. Reduce heat to medium. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook, stirring often, for 5 minutes or until onions are softened.
3. Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through.
4. To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
5. To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.