Taco Style Pita Sandwich

Main Dishes

By Denise Bowles — last modified Sep 16

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

Serves
4–8

Prep time
See recipe

Cook time
See recipe

Ingredients

  • 1 package taco seasoning
  • 1 package nonfat whole wheat pita bread
  • 2 red bell peppers
  • 1 can black beans
  • 2 yellow bell peppers
  • 2 zucchini squash
  • 2 Chinese eggplants
  • 1 sweet onion
  • 1 basket cherry tomatoes
  • 1 bunch cilantro
  • Water
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 375°F. Cut all vegetables into equal-size pieces and place them in a prepared pan.
  2. Mix the taco seasoning with ¾ cup water and pour it over the vegetables.
  3. Cook for 45–55 minutes or until the vegetables are thoroughly cooked.
  4. Add the drained black beans and refrigerate until the mixture is cold.
  5. Halve the pitas and fill with the vegetable mixture using a slotted spoon. Top with chopped cilantro.

Source: NuSci legacy recipe archive. External reference: Denise Bowles