Bean and Pita Pockets
Microwave Recipe
Makes 6
8g fiber / 2g fat per pocket bread
A healthy recipe that is easy to prepare.
Ingredients:
315 g / 10 oz canned red kidney beans, rinsed, drained
1 tomato, chopped
30 g / 1oz mushrooms, chopped
1 cup / 250 ml / 8 fl oz commercial tomato pasta sauce
3 green onions, chopped
1 tbsp sweet chili sauce
freshly ground black pepper
6 whole meal pita pocket breads
Directions:
1. Place beans, tomato, mushrooms, pasta sauce, green onions, chilli sauce and black pepper to taste in a microwaveable bowl. Cover and cook on HIGH (100%) for 3-4 minutes. Stir once.
2. Cut an opening in each pocket bread and spoon in bean mixture.
Serving suggestion: Line pocket bread with shredded lettuce before filling thn top with low-fat cottage cheese or low-fat natural yogurt.