Pita Love

Pita Love

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
AJIA
Recipe by  AJIA

“Quick, filling, nutritious and delicious! I experimented with this unique pita recipe in college while trying to find a quick and different meal for dinner. Not only is this meal healthy and easy to make, the presentation is impressive! It's easily adaptable to include your favorite ingredients, too.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.
  2. Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside.
  3. Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.

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Reviews (13)

Rate This Recipe
Kristen
7

Kristen

Excellent! I did not use mushrooms because I do not care for them and I used chives instead of green onions because my store ran out of green onions. This recipe seems to be easily adapted to different tastes and vegetables.

TDAWNP
6

TDAWNP

Delicious! I used a whole pita, spread cheese on half, melted it in the micro and then added the filling and sour cream. It was really filling. One plus a side dish was more than enough. Very good!!

lindsah of the sauga
5

lindsah of the sauga

Nice! Found it a little dry so I poured on a touch of Thousand Island dressing - delicious!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Spinach and Feta Pita Bake

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