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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I had a craving for something with rice and black beans one night, and this is what I came up with. I still fiddle with the ingredients some every time I make it, and probably will until I have it perfected . :) These are wonderful served with steamed corn as well. Ingredients:
2 pita pockets |
2/3 cup black beans (120g) |
1/8 cup brown rice, dry (makes 1/2 cup cooked) |
1 ounce fat free cheese (mozzarella or cheddar both work well) |
1/2 cup chopped spinach |
1 green onion |
1/2 teaspoon cumin powder |
chipotle tabasco sauce (to taste) |
Directions:
1. Cook dry brown rice according to directions.
2. Preheat oven at 350°F.
3. Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well.
4. Separate mixture into two pita pockets.
5. Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes.
6. Remove from oven, let them sit for 2-3 minutes and enjoy!
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