Southwestern White Bean Pita Pockets

• 1 1/2 tablespoons lime juice, divided
• 4 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground red pepper
• 2 (15-ounce) cans organic white beans, rinsed, drained, and divided
• 1/2 cup diced plum tomato
• 1/4 cup diced red bell pepper
• 1/4 cup diced seeded peeled cucumber
• 3 tablespoons diced red onion
• 1 tablespoon chopped fresh cilantro
• 1 small jalapeno pepper, seeded and minced
• 2 (6-inch) pitas, cut in half
• 4 Boston lettuce leaves
• 1/2 cup crumbled queso fresco
• 4 lime wedges

1. 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.
2. 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 jalapeno in a bowl; toss well to combine.
3. Spread about 3 1/2 tablespoons processed bean mixture inside each pita half. Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half. Serve with lime wedges.

lime juice, extravirgin olive oil, ground cumin, salt, ground red pepper, white beans, tomato, red bell pepper, cucumber, red onion, fresh cilantro, pepper, pitas, boston lettuce leaves, queso fresco, lime wedges

Taken from www.myrecipes.com/recipe/southwestern-white-bean-pita (may not work)