Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

prep:
25 mins
total:
25 mins
Yield:
4 servings (serving size: 1 pita half and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

363 calories; fat 9g; saturated fat 2.6g; mono fat 4.1g; poly fat 0.9g; protein 16g; carbohydrates 54.9g; fiber 7.6g; cholesterol 10mg; iron 4mg; sodium 546mg; calcium 196mg.
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