Nothing says fiesta like delicious Mexican pita pockets. These tasty morsels are packed full of flavour and fun.
8
Serves
30m
Prep
–
Cook
Ingredients
Bean filling
- 400g can (176943)
Riviana Black Beans - 1⁄2 tsp (55754) Caterers’ Choice Mixed Herbs
- 1⁄2 tsp (52755) Always Fresh Red Wine Vinegar
Salsa
- ¼ cup (176943) Riviana
Black Beans - ¼ cup (166524) Edgell
Red Kidney Beans - ¼ cup (310) Edgell Corn Kernels, drained
- 1 cucumber, diced
- 1 small red onion, finely diced
- Squeeze of (189362) Caterers’ Choice Lemon Juice
To serve
Method
1. To make the bean filling
Drain the beans, pour them into a bowl and mix through the dried herbs and vinegar.
2. To make the salsa
Mix together the black beans, kidney beans, corn, cucumber and onion with a squeeze of lemon.
3. To assemble
Split the pita in half down to the one-third mark. Fill each with equal amounts of lettuce, beans, cheese and salsa. Serve with a paper napkin as it can get juicy.
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