Mexican black bean pitas
Makes 8 sandwiches – 4 servings
In my home, we have differing opinions on the flavor of cilantro. I omit it for my son but add a healthy dose of minced fresh cilantro to my portion of the filling. We agree that it’s necessary to have a spicy pepperoncini on the side. Use your favorite bottled salsa for this recipe – hot, medium, or mild to suit your preference; and buy premade guacamole or make it from scratch using a ripe avocado. Garnish the plates with sliced oranges; and for an accompaniment, cut leftover jicama into strips, toss them in fresh lime juice, and dip the ends into chili powder.
For the sandwich filling
1 large tomato (at room temperature), cut into ½-inch cubes
1 green bell pepper, coarsely chopped
1 cup jicama in 1-inch-long by ¼-inch-thick strips
¼ cup coarsely chopped red onion
One 15-ounce can black beans, drained and rinsed
1 tablespoon fresh lime juice
½ cup bottled salsa
¼ teaspoon ground cumin
Dash of freshly ground pepper, or to taste
Dash of salt, or to taste
For the bread
Four 7-inch onion-flavored or plain pita bread rounds, each cut to form 2 half-rounds
½ cup guacamole
To complete the recipe
Shredded cheddar cheese and/or sour cream for garnishing
To make the filling, toss together the tomato, bell pepper, jicama, onion, and beans in a medium bowl. Add the remaining ingredients and toss again. Taste and adjust the seasoning.
To assemble each sandwich, split open a pita half and spread the inside with a heaping tablespoon of guacamole. Use a slotted spoon to strain the filling as you spoon about ½ cup of it into the pita . Top with your choice of garnish.
This filling will keep for up to 3 days in a covered container in the refrigerator. Assemble the sandwiches just before serving.