Southwestern White Bean Pita Pockets

Cooking Light April 2011, p. 175

1 ½ tablespoons lime juice, divided

4 teaspoons extra-virgin olive oil, divided

½ teaspoon ground cumin

¼ teaspoon salt, divided

¼ teaspoon ground red pepper

2 (15-ounce) cans organic white beans, rinsed, drained, and divided

½ cup diced plum tomato

¼ cup diced red bell pepper

¼ cup diced seeded peeled cucumber

3 tablespoons diced red onion

1 tablespoon chopped fresh cilantro

1 small jalapeno pepper, seeded and minced

2 (6-inch) pitas, cut in half

4 Boston lettuce leaves

½ cup crumbled queso fresco

4 lime wedges

Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor; process until smooth, scraping sides of bowl as needed.

Bean smoosh!

Place remaining 1 ½ teaspoons lime juice, remaining 2 teaspoons olive oil, remaining 1/8 teaspoons salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeno in a bowl; toss well to combine.

It's really a glorious mixture of flavors.

Spread about 3 ½ tablespoons processed bean mixture inside each pita half. 

If you're not familiar with pitas, they do this. And you put things inside them.

Place 1 lettuce leaf, about ¾ cup tomato mixture, and 2 tablespoons cheese inside each pita half. 

Couldn't find queso fresco, so I got this instead. Because it sounded 1) Spanish and 2) delicious.

Serve with lime wedges. 

Beautiful food!

My Rating: 4/5 "Somehow light and hearty at the same time - a combination that I loved. All of the different textures made for a great medley and the flavors were refreshing together. Good, healthy stuff!"