Veg Sandwiches--Mexican Black Bean Pitas

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* Exported from MasterCook *

 

Mexican Black Bean Pitas

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

1 large tomato -- cut into 1/2 " cubes

1 green bell pepper -- seeded, deveined & coarsely chopped

1 cup jicama -- cut into 1 x 1/4 " strips

1/4 cup coarsely chopped red onion

1 15 oz can black beans -- drained & rinsed

1 tablespoon fresh lime juice

1/2 cup bottled salsa

1/4 teaspoon ground cumin

salt & freshly ground pepper to taste

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4 7-inch pita bread rounds -- (plain or onion flavored) each cut

to form 2 half-rounds

2/3 cup guacamole

shredded Cheddar cheese

and/or sour cream for garnish

 

TO MAKE THE FILLING: Toss the tomato, bell pepper, jicama, onion, and beans

together in a medium bowl. Add all the remaining filling ingredients and toss

again. Taste and adjust the seasoning.

 

Split open each pita half and spread the inside with a heaping tablespoon of

guacamole. Use a slotted spoon to add about 1/2 cup of the filling into each

pita. Top with your choice of garnish.

 

VARIATION: Spread the pitas with mustard or honey mustard & omit the guacamole.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

 

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Per serving: 619 Calories (kcal); 8g Total Fat; (11% calories from fat); 30g

Protein; 110g Carbohydrate; 0mg Cholesterol; 382mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : This filling will keep for up to 3 days in a covered container in the

refrigerator. Assemble the sandwiches just before serving.

Nutr. Assoc. : 0 0 0 0 4712 0 0 0 0 0 0 0 0 0 0