School recipes: El hombre!

Nothing says fiesta like delicious Mexican pita pockets. These tasty morsels are packed full of flavour and fun.







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



  • 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

  • (129867) Mission Traditional Pita Bread 8″
  • 2 tbsp (7518) Mainland
    Tasty Shredded Cheese
  • 2 lettuce leaves, chopped


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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Read the ultimate guide to creating a healthy school canteen