BEAN AND VEGGIE PITAS

Bean and Veggie Pitas image

Zippy Dijon dressing pulls together the satisfying flavors in this Tex-Mex treat. My husband, Eric, loves it! We like to top these sandwiches with a bit of shredded cheddar cheese. -Renee Flott, Emporia, Kansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

2 cups thinly sliced red cabbage
1-1/2 cups canned red beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 cup fresh or frozen corn
1/2 cup diced zucchini
1/2 cup diced yellow summer squash
1/4 cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
DIJON DRESSING:
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 whole wheat pita 6 inches), halved
12 lettuce leaves

Steps:

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. Drizzle with dressing.

Nutrition Facts : Calories 302 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 964mg sodium, Carbohydrate 63g carbohydrate (9g sugars, Fiber 10g fiber), Protein 11g protein.