Recipe by AJIA
"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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extra virgin olive oil
fresh bean sprouts, rinsed and drained
chopped green onion
sliced fresh mushrooms
sliced black olives
ground black pepper
cooked black beans, rinsed and drained
whole wheat pita breads, cut into quarters
shredded Monterey Jack cheese
sour cream, for topping
chopped fresh chives
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.
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!!
Nice! Found it a little dry so I poured on a touch of Thousand Island dressing - delicious!
This is decent. The entire family was willing to eat it. I grated the carrot rather than slice it.
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!
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.
Perfect in every way, except the portions are way off - "serves 8" really serves just 2 people. Otherwise, awesome recipe and will make again!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 265
** Calories from Fat: 123
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