Black Bean Pitas

Submitted by Anne Sainz

"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."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 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

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.