Very good, a bit spicy but manageable. A little tough to make, possibly the second time will go easier, I may have been trying to get it done faster, and i really rinsed the beans well, I soaked them in water in the can, and the corn didn't want to thaw as fast as i thought it should. I used a fresh mango salsa I found in the store and like that very well. I coat the inside of the pita with light sour cream to help the spinach leaves stick (oh, and I used spinach leaves instead of lettuce, ha ha). I have gotten way more servings out of this than I thought I would, I have at least 6 out of it now and a few left to go, I use Kangarooo brand pita pockets, sort of a medium sized pocket. I do like this though, very satisfying and filling, look forward to lunch when I have this to eat.
Black Bean-and-Brown Rice Pitas
You can substitute leftover brown or white rice in these hearty sandwiches.
Yield: Makes 6 servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 2/3 cup water
- 1/3 cup uncooked brown rice
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (4-oz.) can diced green chiles
- 3/4 cup frozen corn kernels, thawed
- 3 green onions, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Fresh Salsa
- 3 pita bread rounds, halved
- Romaine lettuce leaves
- Plain nonfat yogurt or sour cream
- Fresh Salsa
Preparation
- 1. Bring 2/3 cup water to a boil in a small saucepan; stir in rice. Cover, reduce heat, and simmer 35 to 40 minutes or until water is absorbed and rice is tender. Cool.
- 2. Combine rice, black beans, green chiles, and next 5 ingredients in a large bowl; gently toss. Cover and chill, if desired.
- 3. Line each pita half with lettuce. Spoon rice mixture evenly into each half. Top with plain yogurt and additional Fresh Salsa.
Black Bean-and-Brown Rice Pitas Recipe at a Glance
- COURSE: Sandwiches
- MAIN INGREDIENT: Beans
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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