Back to Black Bean Pita Pockets

Print Options


Card Sizes

Black Bean Pita Pockets Recipe

Black Bean Pita Pockets Recipe

"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. Complete your meal by serving these with Chunky Tomato Guacamole.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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 olive oil
  • 1 pita bread (6 inches), halved
  • 3/4 cup torn romaine
  • 1 plum tomato, seeded and chopped


  • 1. 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.

Nutritional 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.