Pita Love Recipe - Allrecipes.com
Pita Love Recipe
  • READY IN 30 mins

Pita Love

Recipe by  

"Quick, filling, nutritious and delicious! I experimented with this unique pita recipe in college while trying to find a quick and different meal for dinner. Not only is this meal healthy and easy to make, the presentation is impressive! It's easily adaptable to include your favorite ingredients, too."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.
  2. Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside.
  3. Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Jul 26, 2008

Excellent! I did not use mushrooms because I do not care for them and I used chives instead of green onions because my store ran out of green onions. This recipe seems to be easily adapted to different tastes and vegetables.

 
Aug 05, 2003

Delicious! I used a whole pita, spread cheese on half, melted it in the micro and then added the filling and sour cream. It was really filling. One plus a side dish was more than enough. Very good!!

 

20 Ratings

Jul 24, 2006

Nice! Found it a little dry so I poured on a touch of Thousand Island dressing - delicious!

 
Feb 22, 2004

This is decent. The entire family was willing to eat it. I grated the carrot rather than slice it.

 
Feb 10, 2008

These pitas are very unique...so many flavors going on in your mouth at once! May be easier to eat if you cut the pitas into halves instead of quarters. Enjoy!

 
Mar 18, 2005

I thought this was pretty good. A better lunch than dinner, though it was pretty filling. Unfortunately, my bean sprouts spoiled before I made this, and I don't like mushrooms or olives. With just the black beans, carrots, celery, green onions, cheese and sunflower seeds it was a good mixture, but I know it would have been better with the sprouts. Also, I used mozzerella instead of monteray jack. I think this would also be good with cream cheese instead of sour cream.

 
Mar 06, 2008

Perfect in every way, except the portions are way off - "serves 8" really serves just 2 people. Otherwise, awesome recipe and will make again!

 
Jun 11, 2006

My wife and I manage a private community and serve from 5 to 100 people at a setting. We frequently cook for our smaller groups. We recently had one of our vegetarian families in and I went looking for some quick recipes and found your site. I believe in letting the consumer do the reviewing and this is what I received after serving Pita Love for lunch today--"wonderful, great, wow, delicious, etc." We served our pitas up with brocolli cheese soup, a vegetable tray, and macaroni salad. I would recommend this recipe to anyone. Great job. And quick and easy to make.

 

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Nutrition

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 613 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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