Southwestern White Bean Pita Pockets

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. 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. 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. 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.