Southwestern White Bean Pita Pockets
Southwestern White Bean Pita Pockets is a vegetarian recipe with 4 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 9g of fat, and a total of 359 calories. From preparation to the plate, this recipe takes about 25 minutes. If you have onion, jalapeño pepper, ground cumin, and a few other ingredients on hand, you can make it.
Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor; process until smooth, scraping sides of bowl as needed.
Place remaining 1 1/2 teaspoons lime juice, remaining 2 teaspoons olive oil, remaining 1/8 teaspoon salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeo in a bowl; toss well to combine.
Spread about 3 1/2 tablespoons processed bean mixture inside each pita half.
Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half.