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
How to Make It
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.
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.
I agree with Janene in that "it was a simple fresh dinner that I enjoyed and felt very healthy eating." The spiciness was just right for my tender tongue, but my husband, who likes a lot of heat, said he didn't taste any spice. A lot more food than I expected, too. Not sure to what "bean patties" Matt is referring, though...
We followed the recipe exactly, and chose Cannellini for our white beans. Simple to make - lots of chopping and juicing, but no meat to cook, so time saved there. I was afraid it would be too spicy with the red pepper and whole jalapeno, but it wasn't hot in the slightest. If you like things spicy, don't seed the pepper, or use a hotter pepper. We had it with fresh fruit and some chips. I think I'll eat the leftover filling with pita chips! It wasn't a knock-my-socks-off, can't wait to make it again kind of meal, but it was a simple fresh dinner that I enjoyed and felt very healthy eating.
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