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Bean and Veggie Pitas

By: Renee Flott  
"Renee Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. 'My husband, Eric, loves it!' she writes. 'We like to top these sandwiches with a bit of shredded cheddar cheese.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (4)

Rate/Review | 86 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups thinly sliced red cabbage
  • 1 1/2 cups canned red beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1 cup fresh or frozen corn
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow summer squash
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • DIJON DRESSING:
  • 3 tablespoons olive or canola oil
  • 3 tablespoons red wine vinegar or cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 6 (6 inch) whole wheat pita breads, halved
  • 12 lettuce leaves

Directions

  1. In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.

Footnotes

  • Nutritional Analysis: One serving (2 filled pita halves with about 1-1/2 tablespoons dressing) equals 464 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 885 mg sodium, 81 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by KymInNM 
This was a very good one-dish meal. I used black beans, and instead of canned tomatoes, I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by tara 
I made these for lunch and had everything on hand except the cabbage. I had avocado and added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Rozanne 
I had the cabbage on hand, but in my hunger forgot to add it. This was an excellent lunch! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2009 by Nikki 
Outstanding recipe! I think the dressing is what really makes the dish. I make it as a salad... MORE

 
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