Week 42, Recipe 5: Southwestern White Bean Pita Pockets

NOTES

• Recipe modified from Real Simple
• This was easy to make ahead of time. When ready to eat, just assemble the sandwiches.
• My two-year-old loved these and I was happy to have a delicious lunch the next day at work with the leftovers. The bean spread makes a great dip too!

INGREDIENTS

• 2 tbsp lime juice, divided
• Olive oil
• 2 tsp ground cumin
• 1/2 tsp salt, divided
• 1/4 tsp cayenne pepper
• 2 15-oz cans white beans, rinsed, drained, and divided
• 1 large tomato, chopped
• 1/2 red bell pepper, chopped
• 1/2 diced peeled cucumber
• 3 tbsp chopped red onion
• 1 tbsp chopped fresh cilantro
• 1/2 small jalapeno, seeded and minced
• Pitas, cut in half or pita pockets
• Lettuce
• Shredded cheese of choice or feta cheese
• Salad dressing of choice, we used Caesar

DIRECTIONS
1. Combine 1 tbsp lime juice, 1 tbsp oil, cumin, 1/4 tsp salt, cayenne, and 1 c. beans in a food processor. Process until smooth and add more oil, cumin, salt, etc. to taste and to get the consistency you want (a thicker spread).
2. Place remaining lime juice, 2 tsp olive oil, 1/4 tsp salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro and jalapeno in a bowl; toss well to combine.
3. You can place both the spread and the bean/veggie mixture in the fridge for several days until ready to use.
4. Spread bean spread inside each pita half, add lettuce, bean/veggie mixture cheese and a little Caesar dressing.