Since the beginning of this year (and even more so after watching Food Inc), I've decided to go Veg every Monday. I've actually looked forward to the beginning of the week and researching/figuring out new recipes to try. My wonderful roomie, who also loves to cook, had the day off and kindly made a veg-friendly dinner for us! She found the recipe below in Cooking Light (and added some of her own twists). It was delicious and will definitely be making this again soon. Thanks, S!
Southwestern White Bean Pita Pockets
1 1/2 tablespoons lime juice
4 tspn extra-virgin olive oil
1/2 tspn cumin
1/4 tspn salt
1/4 tspn ground red pepper
2 cloves garlic (S added this to the recipe)
2 15 ounce cans white beans, rinsed and drained
1/2 cup diced plum tomato
1/4 cup diced red bell pepper
1/4 cup diced, seeded, peeled cucumber
1 avocado diced (S added this and was a great addition!)
3 tbspns diced red onion (we used around 1/2 an onion)
1 tbsp chopped fresh cilantro
1 small jalepeno pepper, seeded and minced
Pita (6-inch) cut in half
Boston Lettuce
1/2 cup crumbled queso fresco (we substituted white queso from whole foods that worked equally well)
4 Lime Wedges
Combine 1 tbsp lime juice, 1 tsp oil, cumin, salt, red pepper, garlic and white beans into a food processor; process until smooth texture and set aside in bowl
Combine all the vegetables and add 1 1/2 teaspoons lime juice, 2 tspns olive oil, salt & pepper to taste, into a bowl and toss well
Spread the white bean mixture into the pita along with the veggies (you can also include lettuce, if desired). Add 2 tbspns of cheese inside each pita half and top with cilantro. Serve with lime wedges.
Enjoy!
Southwestern White Bean Pita Pockets
1 1/2 tablespoons lime juice
4 tspn extra-virgin olive oil
1/2 tspn cumin
1/4 tspn salt
1/4 tspn ground red pepper
2 cloves garlic (S added this to the recipe)
2 15 ounce cans white beans, rinsed and drained
1/2 cup diced plum tomato
1/4 cup diced red bell pepper
1/4 cup diced, seeded, peeled cucumber
1 avocado diced (S added this and was a great addition!)
3 tbspns diced red onion (we used around 1/2 an onion)
1 tbsp chopped fresh cilantro
1 small jalepeno pepper, seeded and minced
Pita (6-inch) cut in half
Boston Lettuce
1/2 cup crumbled queso fresco (we substituted white queso from whole foods that worked equally well)
4 Lime Wedges
Combine 1 tbsp lime juice, 1 tsp oil, cumin, salt, red pepper, garlic and white beans into a food processor; process until smooth texture and set aside in bowl
Combine all the vegetables and add 1 1/2 teaspoons lime juice, 2 tspns olive oil, salt & pepper to taste, into a bowl and toss well
Spread the white bean mixture into the pita along with the veggies (you can also include lettuce, if desired). Add 2 tbspns of cheese inside each pita half and top with cilantro. Serve with lime wedges.
Enjoy!
