Vegan Southwest Grilled Pita Pockets
with Ezekiel 4:9 Whole Grain Pocket Bread
Number of Servings
Makes 4 pita pocket bread sandwiches
Ingredients
Cilantro Lime Aioli
- [q:1/2] cup vegan mayo
- 1 tablespoon olive oil
- 2 cloves of garlic
- [q:1/4] cup fresh cilantro leaves
- Juice of 1 lime
- [q:1/2] teaspoon smoked paprika
- Salt and pepper to taste
- Water as needed to thin it out
Pocket Bread Sandwiches
- 1 tbsp olive oil for pan, plus 1 to 2 tbsp for later
- [q:1/3] cup fire-roasted or regular corn
- 1 cup black beans, rinsed and drained
- 2 large handfuls of spinach
- [q:1/4] teaspoon cumin
- 1 avocado, mashed
- 1 (12-ounce) jar roasted red peppers, drained and patted dry
- [q:1/4] red onion, thinly sliced
- 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions
- Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
- Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
- Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
- Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
- Remove from heat and drizzle with aioli and serve!
Nutrition Info
Per serving (1 pita pocket): 482 Calories, 14 g Protein, 0 mg Cholesterol, 47 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 716 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Folate, HHH Vitamin B6, Vitamin E, [nutrition:2] Vitamin A, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Iron, Potassium, Zinc