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Black Bean Pita Pockets Recipe

Photo by: Taste of Home

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 15 min.

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Directions

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato. Yield: 2 servings.

Nutrition Facts: 1 filled pita half (prepared with reduced-fat mayonnaise) equals 319 calories, 11 g fat (2 g saturated fat), 12 mg cholesterol, 615 mg sodium, 45 g carbohydrate, 7 g fiber, 12 g protein.

Black Bean Pita Pockets published in Cooking for 2 Summer 2008, p16

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