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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Pita Sandwich Recipe

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This recipe for Pita Sandwich is from The Best Cookbook Ever Written by the Best Senior Around-- Amy Pham, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tbsp. extra virgin olive oil
1 c. fresh bean sprouts, rinsed and drained
1/4 c. chopped green onion
1/8 c. sliced fresh mushrooms
1/8 c. sliced black olives
1/8 c. sliced carrots
1/8 c. sliced celery
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. cooked black beans, rinsed and drained
4 whole wheat pita breads, cut into quarters
1/8 c. sunflower seeds
2 c. shredded Monterrey Jack cheese
1/2 c. sour cream, for topping
1/4 c. chopped fresh chives
Directions:
Directions:
1.Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.

2. Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside.

3.Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Min.

 

 

 

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