Black Bean and Yam Pitas (4 PTS)

Recipe Ingredients

1 cup	160g / 5.6oz	Cooked Black Beans - drained, rinsed and
1 3/4 cups	414ml	Sweet Potato - cut into 1/2" cubes,
1/2 cup	80g / 2.8oz	Cooked Rice - white or brown, cool
		**FILLING**
1 teaspoon	5ml	Peanut Oil
3/4 teaspoon	3.8ml	Fresh ginger root - grated
1		Garlic - minced
1		Cayenne
3/8 cup	23g / 0.8oz	Onion - chopped
1/2 teaspoon	2.5ml	Ground cumin
3 tablespoons	45ml	Celery - chopped
3 tablespoons	45ml	Green Bell Pepper - chopped
1/4 teaspoon	1.3ml	Fresh thyme leaves (or more)
2 tablespoons	30ml	Fresh Orange Juice
1 tablespoon	15ml	Orange marmalade - fine cut
1/4 teaspoon	1.3ml	Orange peel (or to taste) - grated
2 teaspoons	10ml	Pita Breads, Whole-wheat - halved (large)
		*STEW
2 tablespoons	30ml	Chopped vegetables (see note)
1/2 cup	118ml	Vegetable broth
1 tablespoon	15ml	Spicy chutney
		Cantaloupe

Recipe Instructions

Warm the pita, if necessary, so that the pockets will open easily.

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

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

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

Remove from heat. Set oven to 350ºF.

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

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

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

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

Bake 350ºF for 15-20 mins.

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

Ratings : Fiber G (0-9) 4 Ww Points (0-9) 4

Source:
Moosewood

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