Southwestern White Bean Pita Pockets

Name: Southwestern White Bean Pita Pockets
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 Boston lettuce leaves; 850 grams organic white beans, rinsed, drained, and divided; 59 milliliters diced seeded peeled cucumber; 1 Tbsp chopped fresh cilantro; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 small jalapeño pepper, seeded and minced; 2 Tbsps lime juice, divided; 4 lime wedges; 4 teaspoons extra-virgin olive oil, divided; 2 6-inchs (6-inch) pitas, cut in half; 118 milliliters diced plum tomato; 118 milliliters crumbled queso fresco; 59 milliliters diced red bell pepper; 3 Tbsps diced red onion; 0 teaspoons salt, divided

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.

Instructions

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.

Ingredients you will need

Lime Juice

Red Pepper

Beans

Cumin

Salt

Cooking Oil

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Bell Pepper