Texas pita
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow onion, diced |
| ½ | cup | Carrot, peeled and grated |
| ¾ | cup | Green bell pepper, diced |
| 2 | teaspoons | Chili powder |
| 1 | tablespoon | Garlic, crushed |
| 1 | teaspoon | Cilantro, chopped |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Cumin seed, ground |
| ½ | teaspoon | Sea salt |
| ½ | teaspoon | Black pepper |
| 1 | cup | Whole corn, fresh or frozen |
| 1 | cup | Pinto beans, cooked |
| 5 | Whole wheat pita, cut in 1/2 | |
| 10 | Lettuce leaves, chopped | |
| 10 | Slices tomato, 1/4\" thick | |
Directions
In some water (in a non-stick pan), saute the vegetables (except corn) and spices over medium heat for about 5 minutes. Add the corn and cooked beans. Continue to cook until the beans and corn are hot.
Lay the pita on its side. Add a slice of tomato, ½ cup of the filling and lettuce. Serve hot. From "Natural Health" magazine, May/June 1993