Bean and Veggie Pitas Recipe

2.5 2 2
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Bean and Veggie Pitas Recipe

Read Reviews
2.5 2 2
Publisher Photo
Zippy Dijon dressing pulls together the satisfying flavors in this Tex-Mex treat. My husband, Eric, loves it! We like to top these sandwiches with a bit of shredded cheddar cheese. —Renee Flott, Emporia, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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, 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.
Originally published as Bean and Veggie Pitas in Light & Tasty April/May 2001, p7

Nutritional Facts

2 each: 302 calories, 2g fat (0 saturated fat), 0 cholesterol, 964mg sodium, 63g carbohydrate (9g sugars, 10g fiber), 11g protein.

  • 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
  1. In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, 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.
Originally published as Bean and Veggie Pitas in Light & Tasty April/May 2001, p7

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MY REVIEW
chazbi User ID: 6027585 117402
Reviewed Jun. 6, 2011

"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."

MY REVIEW
chazbi User ID: 6027585 31509
Reviewed Jun. 6, 2011

"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."

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