Cooking Index - Cooking Recipes & IdeasBlack Bean and Yam Pitas (4 PTS) Recipe - Cooking Index

Black Bean and Yam Pitas (4 PTS)

Serves: 4 people

Recipe Ingredients

1 cup 160g / 5.6ozCooked Black Beans - drained, rinsed and
1 3/4 cups 414mlSweet Potato - cut into 1/2" cubes,
1/2 cup 80g / 2.8ozCooked Rice - white or brown, cool
1 teaspoon 5mlPeanut Oil
3/4 teaspoon 3.8mlFresh ginger root - grated
1   Garlic - minced
1   Cayenne
3/8 cup 23g / 0.8ozOnion - chopped
1/2 teaspoon 2.5mlGround cumin
3 tablespoons 45mlCelery - chopped
3 tablespoons 45mlGreen Bell Pepper - chopped
1/4 teaspoon 1.3mlFresh thyme leaves (or more)
2 tablespoons 30mlFresh Orange Juice
1 tablespoon 15mlOrange marmalade - fine cut
1/4 teaspoon 1.3mlOrange peel (or to taste) - grated
2 teaspoons 10mlPita Breads, Whole-wheat - halved (large)
2 tablespoons 30mlChopped vegetables (see note)
1/2 cup 118mlVegetable broth
1 tablespoon 15mlSpicy chutney

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



Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.