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Bean and Veggie Pitas

 Bean and Veggie Pitas
Renée Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. "My husband, Eric, loves it!" she writes. "We like to top these sandwiches with a bit of shredded cheddar cheese."
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups thinly sliced red cabbage
  • 1-1/2 cups canned red beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup fresh or frozen corn
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow summer squash
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • DIJON DRESSING:
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 6 whole wheat pita 6 inches), halved
  • 12 lettuce leaves

Directions

  • In a bowl, combine the first nine ingredients; set aside. In a jar
  • with tight-fitting lid, combine the oil, vinegar, mustard, honey,

2 of 2

Bean and Veggie Pitas (continued)

Directions (continued)

  • lime juice, garlic powder, salt, cumin and cayenne; shake well. Line
  • pita halves with lettuce; fill each with about 1/3 cup vegetable
  • mixture. Drizzle with dressing. Yield: 6 servings.
Nutritional Facts: B> 2 filled pita halves with about 1-1/2 tablespoons dressing equals 302 calories, 2 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 63 g carbohydrate, 10 g fiber, 11 g protein.