Black Bean Pitas
- 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
- 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.
salt, balsamic vinegar, black beans, corn, chili powder, ground cumin, onion powder, cilantro, cayenne pepper, green pepper, onion, mushrooms, oil, pita bread
Taken from www.food.com/recipe/black-bean-pitas-513968 (may not work)