VEGETARIAN MEXICAN PITA
I had a craving for something with rice and black beans one night, and this is what I came up with. I still fiddle with the ingredients some every time I make it, and probably will until I have it "perfected". :) These are wonderful served with steamed corn as well.
Provided by Gryph Black
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook dry brown rice according to directions.
- Preheat oven at 350°F.
- Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well.
- Separate mixture into two pita pockets.
- Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes.
- Remove from oven, let them sit for 2-3 minutes and enjoy!
Nutrition Facts : Calories 289.6, Fat 1.5, SaturatedFat 0.3, Sodium 331, Carbohydrate 57, Fiber 7.1, Sugar 1.1, Protein 11.9
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