Bean and Veggie Pitas

Name: Bean and Veggie Pitas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 266 grams canned red beans, rinsed and drained; 283 grams can diced tomatoes and green chilies, drained; 0 teaspoons cayenne pepper; 3 Tbsps Dijon mustard; 1 Tbsp minced fresh cilantro; 165 grams fresh or frozen corn; 0 teaspoons garlic powder; 0 teaspoons ground cumin; 2 Tbsps honey; 12 lettuce leaves; 1 Tbsp lime juice; 3 Tbsps olive oil; 40 grams finely chopped onion; 6 6-inchs whole wheat pita 6 inches), halved; 178 grams thinly sliced red cabbage; 3 Tbsps red wine vinegar; 0 teaspoons salt; 57 grams diced yellow summer squash; 62 grams diced zucchini

If you have approximately 20 minutes to spend in the kitchen, Bean and Veggie Pitas might be a super dairy free and lacto ovo vegetarian recipe to try. This recipe serves 6. One serving contains 186 calories, 5g of protein, and 8g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up onion, canned tomatoes, pitan es), and a few other things to make it today.

Instructions

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.

Ingredients you will need

Garlic Powder