Black Bean Pita Pockets Food

MEXICAN PINATA POCKETS

Steps:

• Preheat oven to 425 degrees F.
• In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
• In a small bowl beat together the egg and water and set aside.
• Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
• Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
• Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
• Serve hot with a bowl of salsa for dipping.

VEGAN SPICY BLACK BEAN PITA SANDWICH

Steps:

• To make the Spicy Black Beans: heat the oil in a large skillet or pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the black beans, chili powder, smoked paprika, cayenne, and salt and stir to combine. Cook for another 3 - 5 minutes to heat the beans through. Remove from heat and set aside.
• To make the Tangy Garlic Mayo: In a small bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cumin. Set aside.
• To assemble the Pita Sandwiches: Warm the pitas, if desired. Spread each pita with about 2 tablespoons of the tangy garlic mayo. Divide the black bean mixture among the pitas, and then all of the remaining toppings- the avocado, tomato, lettuce, cucumber, red onion, and banana peppers. Enjoy!

SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO

Steps:

• Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
• Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
• Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
• Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

CHICKPEA AND BLACK BEAN PITA POCKET

Steps:

• In a large bowl combine beans, grapes, lettuce, onions, bell pepper.
• In a small bowl combine the mayo and salad dressing mix well.
• serve in side pita pockets.