Best Black Bean Pita Pockets Recipes

Black Bean Pitas image

Provided by Anne Sainz

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (8 ounce) can no-salt-added tomato sauce (I like Hunts)
1/4 teaspoon balsamic vinegar
1 (15 ounce) can low-sodium black beans, drained and rinsed
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon dried cilantro
1/16 teaspoon cayenne pepper (or to taste)
1 large green pepper, chopped
1 small onion, chopped
2 mushrooms, chopped
1/2 teaspoon oil (to coat pan)
4 pita bread, cut crosswise and opened to create pocket

Steps:

Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
Chop pepper, onion and mushrooms. Set aside.
Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
Stir in the tomato-bean mixture and simmer until heated through.
Fill each pita half with about 1/8 of the bean mixture.

Nutrition Facts : Calories 299.1, Fat 2.5, SaturatedFat 0.4, Sodium 368.1, Carbohydrate 62.5, Fiber 5.9, Sugar 5.9, Protein 10.1

Veggie-Stack Pita Pockets image

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Mexican Pinata Pockets image

Provided by Sandra Lee

Categories appetizer

Time 35m

Yield 16 pockets

Number Of Ingredients 8

1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes with green chiles
2 teaspoons taco seasoning
3/4 cup shredded pepper jack cheese
1 egg
1 tablespoon water
2 boxes refrigerator pie crust (4 rounds)
Jar salsa

Steps:

Preheat oven to 425 degrees F.
In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
In a small bowl beat together the egg and water and set aside.
Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
Serve hot with a bowl of salsa for dipping.

Chickpea and Black Bean Pita Pocket image

Provided by craftymama

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can black beans
1 (15 ounce) can chickpeas
2 cups lettuce (shredded ) or 2 cups spinach (shredded )
1 red bell pepper
1 1/2 cups seedless grapes (i use red)
1/2 cup onions or 1/2 cup celery, chopped
1/2 cup mayonnaise
4 tablespoons ranch dressing
6 -8 pita bread rounds, halfed