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Southwestern White Bean Pita Pockets

Photo: John Autry; Styling: Cindy Barr
Prep time 25 mins
Yield 4 servings (serving size: 1 pita half and 1 lime wedge)

Ingredients

  • 1 1/2 tablespoons lime juice, divided
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 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

Nutrition Information

  • calories 363
  • fat 9 g
  • satfat 2.6 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 16 g
  • carbohydrate 54.9 g
  • fiber 7.6 g
  • cholesterol 10 mg
  • iron 4 mg
  • sodium 546 mg
  • calcium 196 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.