Black Bean Fajita Meatball Pitas Food

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

FAJITA PITA

Fajita Pita image

My version of the "Che' Box" culinary delight. Ultimately you would keep the marinated breast whole and grill it occasionally brushing it with some reserved marinade before slicing, but I put instructions for pan fry for convenience. The only relevant measurements are the marinade, everything else is up to you. *My 2 cents, the pita bread they serve at the Box seems more like a tortilla shaped into a pita pocket, so use a tortilla if so desired. I used cheddar cheese for the recipe because they serve it that way but I use a store bought Mexican cheese blend when I make it.

Provided by Kana K.

Categories Chicken

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1 lb chicken breast, skinless, boneless cut into bite sized pieces
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons canola oil
1 teaspoon garlic, minced
1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup cheddar cheese, shredded
3 -4 slices onions
1/4 teaspoon salt and pepper, to taste
3 -4 slices tomatoes, beefsteak
3 -4 slices iceberg lettuce, whole leaf
2 pieces pita bread, slightly heated
1/4 cup pico de gallo (optional)

Steps:

Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean).
Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
Top with pico de gallo, optional.

Nutrition Facts : Calories 578.4, Fat 31.8, SaturatedFat 7.1, Cholesterol 106.7, Sodium 1385.8, Carbohydrate 32.2, Fiber 1.9, Sugar 6.9, Protein 40.1

CHICKEN AND BLACK BEAN PITAS

Chicken and Black Bean Pitas image

This was great! It reminded me of Jack-in-the-Box pitas. I used frozen pre-cooked diced chicken from the grocery store. It worked fine. Also, if you have someone who doesn't like onions, onion powder is fine to substitute.

Provided by Chef corella

Categories Chicken Breast

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 tablespoon vegetable oil
1/8 cup onion, chopped
1 (15 1/2 ounce) can black beans (drained and rinsed)
1 cup corn (drained)
1 1/2 cups chicken meat, cooked
1 1/2 cups cheddar cheese, shredded
1/2 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon cumin
1/8 teaspoon garlic, minced
salt and pepper
4 pita bread, sandwich breads

Steps:

Pre-heat oven to 350 degrees.
In a large skillet combine onions and garlic. Sauté over medium heat for 2 minutes. Add corn, beans and chicken and sauté for another 2 minutes.
Drain mixture and cool slightly.
In a large mixing bowl combine all ingredients except pitas. Mix well.
Stuff pitas with mixture.
Cook in preheated oven for 15-20 minutes.
Serve with salsa and sour cream. MMMMM!

Nutrition Facts : Calories 546.8, Fat 17.8, SaturatedFat 9.5, Cholesterol 44.5, Sodium 600.5, Carbohydrate 71.6, Fiber 12.4, Sugar 2.6, Protein 27.3

SPICY MEATBALLS WITH CHILLI BLACK BEANS

Spicy meatballs with chilli black beans image

Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 45m

Number Of Ingredients 17

Ingredients

1 red onion, halved and sliced
2 garlic cloves, sliced
1 large yellow pepper, quartered, deseeded and diced
1 tsp ground cumin
2-3 tsp chipotle chilli paste
300ml reduced-salt chicken stock
400g can cherry tomatoes
400g can black beans or red kidney beans, drained
1 avocado, stoned, peeled and chopped
juice ½ lime
500g pack turkey breast mince
50g porridge oats
2 spring onions, finely chopped
1 tsp ground cumin
1 tsp coriander
small bunch coriander, chopped, stalks and leaves kept separate
1 tsp rapeseed oil

Steps:

First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium

BLACK BEAN 'MEATBALLS' WITH MARINARA

Black Bean 'Meatballs' with Marinara image

Mash up black beans to create delicious black bean 'meatballs' minus the meat. Black Bean 'Meatballs' with Marinara offer a good source of fiber.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 meatballs

Number Of Ingredients 7

Ingredients

1 can (15.5 oz.) no-salt-added black beans, rinsed
1 egg, beaten
1/3 cup Italian-seasoned panko bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
2 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1/4 cup torn fresh basil

Steps:

Mash beans in large bowl. Add egg, bread crumbs and cheese; mix well. Shape into 12 "meatballs," using about 2 Tbsp. bean mixture for each meatball.
Heat oil in medium skillet on medium-high heat. Add meatballs; cook 6 to 8 min. or until evenly browned on all sides, turning occasionally.
Add pasta sauce; stir to evenly coat meatballs. Simmer on medium-low heat 5 min. or until heated through, stirring occasionally. Garnish with basil leaves before serving.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

BLACK BEAN FAJITAS

Black Bean Fajitas image

"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup each julienned sweet yellow pepper and red pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (6 inches), warmed
1 medium tomato, seeded and chopped
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup fat-free sour cream

Steps:

Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through. , Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.

Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 671mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

More about "black bean fajita meatball pitas food"

VEGAN BLACK BEAN MEATBALLS | FOODBYMARIA

Web Jun 26, 2018 These vegan black bean meatballs are perfect as an appetizer, or to freeze for when you need some balls to throw in your …
From foodbymaria.com
4/5 (39)
Category Mains
Cuisine Vegetarian, Dairy-Free, Vegan
Estimated Reading Time 4 mins

Add your “meat” ball ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour from the oats, this is how you know you’ve done blending.
Begin rolling into “meatballs” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
Into a medium-sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stirring often to avoid sticking or burning. Taste and ensure it has the flavours you desire. If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.
Into a large non-stick, pan heat your olive oil for 1 minute or so. Add your balls and cook for around 1 minute on each side. Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with the lid on, until your balls are cooked throughout. A way to test this is to cut into one and check if it’s hot in the middle and steaming. That’s when you know you’re ready to eat all this deliciousness!

Black Bean Fajita Meatball Pitas Food

BLACK BEAN PITA POCKETS

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

FAJITA PITA

CHICKEN AND BLACK BEAN PITAS

This was great! It reminded me of Jack-in-the-Box pitas. I used frozen pre-cooked diced chicken from the grocery store. It worked fine. Also, if you have someone who doesn't like onions, onion powder is fine to substitute.

SPICY MEATBALLS WITH CHILLI BLACK BEANS

Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado

BLACK BEAN 'MEATBALLS' WITH MARINARA

Mash up black beans to create delicious black bean 'meatballs' minus the meat. Black Bean 'Meatballs' with Marinara offer a good source of fiber.

BLACK BEAN FAJITAS

"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."

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