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
- 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).