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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): 319 calories, 11g fat (2g saturated fat), 12mg cholesterol, 615mg sodium, 45g carbohydrate (6g sugars, 7g fiber), 12g protein.

Reviews for Black Bean Pita Pockets

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Reviewed Mar. 19, 2012

"Also makes a great dip!"

Reviewed Apr. 12, 2011

"We love how tasty and healthy these are! We make them often."

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