Monday, August 9, 2010

Garden Stuffed Pitas

* 1/3 cup vegetable broth
* 3/4 cup chopped green onions
* 2 15-ounce cans white beans, drained and rinsed
* 2 10-ounce cans Rotel diced tomatoes and chilies
* 1 cup frozen corn kernels
* 1/3 cup tomato paste
* 1 teaspoon chili powder
* dash Tabasco sauce
* 6-8 pita breads
* 2 cups shredded lettuce
* 4 chopped green onions
* 1 chopped tomato
* 1/2 cup chopped cucumbers

Cook the onions in the broth for 5 minutes, stirring occasionally. Add beans, tomatoes, corn, tomato paste and chili powder. Cook, uncovered over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with green onions, lettuce, chopped cucumbers and tomatoes.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.