Southwestern White Bean Pita Pockets |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 1/2 tablespoons lime juice, divided |
4 teaspoons extra-virgin olive oil, divided |
1/2 teaspoon ground cumin |
1/4 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
2 (15-ounce) cans organic white beans, rinsed, drained, and divided |
1/2 cup diced plum tomato |
1/4 cup diced red bell pepper |
1/4 cup diced seeded peeled cucumber |
3 tablespoons diced red onion |
1 tablespoon chopped fresh cilantro |
1 small jalapeño pepper, seeded and minced |
2 (6-inch) pitas, cut in half |
4 boston lettuce leaves |
1/2 cup crumbled queso fresco |
4 lime wedges |
Directions:
1. Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor; process until smooth, scraping sides of bowl as needed.
2. Place remaining 1 1/2 teaspoons lime juice, remaining 2 teaspoons olive oil, remaining 1/8 teaspoon salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeño in a bowl; toss well to combine.
3. Spread about 3 1/2 tablespoons processed bean mixture inside each pita half. Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half. Serve with lime wedges.
|
|