Taco Style Pita Sandwich

by Denise Bowles last modified Sep 16, 2010 12:35 PM

A pita sandwich loaded with roasted vegetables and black beans all in a taco sauce

  • 1 package taco seasoning (I use Lawry's)
  • 1 package non-fat whole wheat pita bread
  • 2 red bell peppers
  • 1 can black beans
  • 2 yellow bell peppers
  • 2 zucchini squash
  • 2 Chinese eggplant
  • 1 sweet onion
  • 1 basket cherry tomatoes
  • 1 bunch cilantro
  • water
  • Spray Pam

Set oven at 375 Degrees. Cut all Vegetables in same size pieces and place into Sprayed Pan.

Mix Package of Taco Season and add 3/4 cup water and pour over vegetables in pan covering as many vegetables as you can.

Cook Vegetables for 45-55 minutes or until vegetables are throughly cooked.

Remove Veg Mixture and add drained can of black beans, and refrigerate until mixture is cold.

Cut pitas in 1/2 and using a slotted spoon fill pitas with veg mixture (make sure veggies are as dry as possible), add chopped Cilantro to tops of sandwiches.

Serves 4-8 people (8 if you cut pitas in half or 4 if you use two halves per person).