Bean-Stuffed Pita Pockets

Enjoy a filling and nutritious meal with these bean-stuffed pita pockets. This recipe brings together protein-packed beans, crisp vegetables, and a zestful dressing, all tucked into a soft pita. This dish is not only hearty and flavorful but also simple enough to prepare on a busy weeknight. It’s a wonderful option for those following a vegetarian diet or anyone seeking a fulfilling plant-based meal.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp Ground Cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole pita pockets

Instructions

1. Combine the black beans, cherry tomatoes, red onion, and cilantro in a large mixing bowl.
2. Prepare the dressing in a separate smaller bowl by whisking together the lime juice, Ground Cumin, salt, and black pepper until well blended.
3. Pour the dressing over the bean mixture and toss thoroughly to ensure all ingredients are evenly coated.
4. Carefully cut the top edge of the pita pockets to open them while maintaining their shape.
5. Generously stuff each pita pocket with the seasoned bean mixture.
6. The stuffed pita pockets are best served fresh but can be stored wrapped in aluminum foil in the refrigerator for later consumption up to 2 days.

Keywords: Healthy, Easy, Quick, Lunch, Dinner

Spice Rack: Ground Cumin, Salt, Black Pepper

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