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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
  1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
  2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
  3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
  4. 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.
  5. 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