Piñata Pitas

"As a full-time college student with a full-time job, I need my meals to be fast and healthy. I created this recipe with both of those things in mind. It can be made in less than 30 minutes and is tasty served warm or cold." -CL Reader

Yield: 8 servings (serving size: 1 pita half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 14.4g
  • Carbohydrate: 35.6g
  • Fiber: 4.4g
  • Cholesterol: 25mg
  • Iron: 5.1mg
  • Sodium: 647mg
  • Calcium: 243mg


  • Cooking spray
  • 1 cup chopped onion
  • 2 tablespoons balsamic vinegar
  • 1 (15.5-ounce) can golden hominy, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon dried parsley
  • 2 teaspoons ground coriander
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups (8 ounces) crumbled feta cheese, divided
  • 4 (7-inch) pitas, cut in half
  • 1 1/2 cups chopped tomato
  • 1/2 cup sliced green onions


  1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add vinegar, hominy, beans, and tofu; sauté 10 minutes. Stir in parsley, coriander, thyme, and pepper; sauté 5 minutes. Remove from heat; stir in 1 cup cheese. Fill each pita half with 1/2 cup bean mixture; top each with 2 tablespoons cheese, 3 tablespoons tomato, and 1 tablespoon green onions.
  2. Note: 1 (15.25-ounce) can of whole-kernel corn, drained, may be substituted for hominy.
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