Southwestern White Bean Pita Pockets

Southwestern White Bean Pita Pockets Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 pita half and 1 lime wedge)

Recipe from

Cooking Light

Recipe Time

Prep: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Deb Wise,

April 2011
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