Black Bean Pitas Recipes

BLACK BEAN PITAS

Steps:

• Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
• Chop pepper, onion and mushrooms. Set aside.
• Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
• Stir in the tomato-bean mixture and simmer until heated through.
• Fill each pita half with about 1/8 of the bean mixture.

VEGAN SPICY BLACK BEAN PITA SANDWICH

Steps:

• To make the Spicy Black Beans: heat the oil in a large skillet or pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the black beans, chili powder, smoked paprika, cayenne, and salt and stir to combine. Cook for another 3 - 5 minutes to heat the beans through. Remove from heat and set aside.
• To make the Tangy Garlic Mayo: In a small bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cumin. Set aside.
• To assemble the Pita Sandwiches: Warm the pitas, if desired. Spread each pita with about 2 tablespoons of the tangy garlic mayo. Divide the black bean mixture among the pitas, and then all of the remaining toppings- the avocado, tomato, lettuce, cucumber, red onion, and banana peppers. Enjoy!

CHICKPEA AND BLACK BEAN PITA POCKET

Steps:

• In a large bowl combine beans, grapes, lettuce, onions, bell pepper.
• In a small bowl combine the mayo and salad dressing mix well.
• serve in side pita pockets.

CHICKEN AND BLACK BEAN PITAS

Steps:

• Pre-heat oven to 350 degrees.
• In a large skillet combine onions and garlic. Sauté over medium heat for 2 minutes. Add corn, beans and chicken and sauté for another 2 minutes.
• Drain mixture and cool slightly.
• In a large mixing bowl combine all ingredients except pitas. Mix well.
• Stuff pitas with mixture.
• Cook in preheated oven for 15-20 minutes.
• Serve with salsa and sour cream. MMMMM!

CORN, BLACK BEAN, AND PITA BREAD SALAD

Steps:

• Preheat oven to 375° F.
• Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
• In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.