Southwestern White Bean Pita Pockets

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 pita half and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 16g
  • Carbohydrate: 54.9g
  • Fiber: 7.6g
  • Cholesterol: 10mg
  • Iron: 4mg
  • Sodium: 546mg
  • Calcium: 196mg


  • 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


  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.
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