2 (15-ounce) cans organic white beans, rinsed, drained, and divided
1/2 cup diced plum tomato
1/4 cup diced red bell pepper
1/4 cup diced seeded peeled cucumber
3 tablespoons diced red onion
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and minced
2 (6-inch) pitas, cut in half
4 Boston lettuce leaves
1/2 cup crumbled queso fresco
4 lime wedges
How to Make It
Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor; process until smooth, scraping sides of bowl as needed.
Place remaining 1 1/2 teaspoons lime juice, remaining 2 teaspoons olive oil, remaining 1/8 teaspoon salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeño in a bowl; toss well to combine.
Spread about 3 1/2 tablespoons processed bean mixture inside each pita half. Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half. Serve with lime wedges.