Garden Stuffed Pitas
By Mary McDougall
Serves: 6-8
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1/3 Cup
Vegetable broth
3/4 Cup
Green onions, chopped
2 15 Ounce Cans
White beans, drained and rinsed
2 10 Ounce Cans
Rotel diced tomatoes and chilies
1 Cup
Frozen corn kernels
1/3 Cup
Tomato paste
1 Tsp
Chili powder
Dash
Tabasco sauce
6-8
Pita bread pockets
2 Cups
Shredded lettuce
4
Green onions, chopped
1
Tomato, chopped
1/2 Cup
Cucumber, chopped
Directions
Cook the onions in the broth for 5 minutes, stirring occasionally. Add beans, tomatoes, corn, tomato paste and chili powder. Cook, uncovered over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with green onions, lettuce, chopped cucumbers and tomatoes.
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