Recipe for Black Bean and Yam Pitas 
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Yield:
2
Ingredients:
Amount Ingredient
1 cup cooked black beans
3/4 cup sweet potatoes cut into 1/2" cubes
1/2 cup cooked rice white or brown, cool
FILLING
1 tsp peanut oil
3/4 tsp grated ginger root fresh
1 x clove garlic minced
1 pch cayenne
3/8 cup chopped onions (1/4 to 1/2 cup)
1/2 tsp ground cumin
3 tbl chopped celery
3 tbl chopped green bell pepper
1/4 tsp fresh thyme leaves or more
2 tbl fresh orange juice
1 tbl orange marmalade fine cut
1/4 tsp grated orange peel to taste
2 lrg pita bread, whole-wheat halved
STEW
2 tbl chopped vegetables See note
1/2 cup vegetable broth
1 tbl Chutney spicy
Instructions:
Instructions: Black Beans. Cooked, drained, rinsed, cooled Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled Rice. Steamed and cooled.

* Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that the pockets will open easily.

1. Saute ginger and garlic in oil for 1 to 2 minutes.

2. Add cayenne, onions, and cumin and saute until the onions are softened.

3. Add celery, bell pepper, and thyme and saute until tender.

4. Remove from heat. Set oven to 350F.

5. Add sweet potatoes, rice and beans to the pan. Add the juice mixture.

[- The dish may be made ahead to this point -]

6. Fill each pita pocket with bean filling; about 1 cup will be left out.

7. Arrange in an open pan. Tent with foil, optional. The pockets will be taco-crisp if you do not.

8. Bake 350F for 15-20 mins.

9. Make a stew with remaining bean filling by adding broth, finely diced mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly.

Meal Planning
*Serve a pita with the additional stew as a sauce; salsa: a mango, citrus salsa, or melon and cucumber; and thinly shredded lettuce.

or one half with soup.
*Variation: serve on rice with optional tortilla chips made from white or blue corn.

**CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened

(optional). Serve with melon.

**CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of firm cantaloupe (Crenshaw); chopped. Mix and stir in optional fresh lime or orange juice. Let stand 15 minutes. Serve with chopped fresh cilantro leaves.

a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John

NOTES : It looked very dry so I made a stew to use as a sauce from the stuff that wouldnt stuff into a pita. With the melon and cuke and lettuce salad, this was festive looking, aromatic, and good. I dont think I would fuss for two again, though. Might make as a stew and serve on rice;-)

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