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Black Bean and Yam Pitas
Recipe By : Moosewood (Hanneman Jul 97)
Serving Size : 2 Preparation Time :0:30
Categories : Vegetarian Beans
Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked black beans
1 3/4 cups sweet potatoes -- cut into 1/2" cubes
1/2 cup cooked rice -- white or brown, cool
*FILLING
1 teaspoon peanut oil
3/4 teaspoon grated ginger root -- fresh
1 clove garlic -- minced
1 pinch cayenne
3/8 cup chopped onions -- (1/4 to 1/2 cup)
1/2 teaspoon ground cumin
3 tablespoons chopped celery
3 tablespoons chopped green bell pepper
1/4 teaspoon fresh thyme leaves -- or more
2 tablespoons fresh orange juice
1 tablespoon orange marmalade -- fine cut
1/4 teaspoon grated orange peel -- to taste
2 large pita bread, whole-wheat -- halved
*STEW
2 tablespoons chopped vegetables -- See note
1/2 cup vegetable broth
1 tablespoon Chutney -- spicy
cantaloupe
~Black Beans. Cooked, drained, rinsed, cooled
~Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled
~Rice. Steamed and cooled.
* Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that
the pockets will open easily.
1. Saute ginger and garlic in oil for 1 to 2 minutes.
2. Add cayenne, onions, and cumin and saute until the onions are softened.
3. Add celery, bell pepper, and thyme and saute until tender.
4. Remove from heat. Set oven to 350F.
5. Add sweet potatoes, rice and beans to the pan. Add the juice mixture.
[----- The dish may be made ahead to this point -----]
6. Fill each pita pocket with bean filling; about 1 cup will be left out.
7. Arrange in an open pan. Tent with foil, optional. The pockets will be
taco-crisp if you do not.
8. Bake 350F for 15-20 mins.
9. Make a stew with remaining bean filling by adding broth, finely diced
mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly.
Meal Planning *Serve a pita with the additional stew as a sauce; salsa: a
mango, citrus salsa, or melon and cucumber; and thinly shredded lettuce.
*Per HALF-pita (about 4 oz): 283 cals, 3.0 g fat, 404 mg sodium. Serve two
or one half with soup. *Variation: serve on rice with optional tortilla
chips made from white or blue corn.
**CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt,
lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened
(optional). Serve with melon.
**CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of firm
cantaloupe (crenshaw); chopped. Mix and stir in optional fresh lime or
orange juice. Let stand 15 minutes. Serve with chopped fresh cilantro leaves.
Based on an idea from Moosewood Restaurant Cooks for a Crowd: Recipes with
a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John
Wiley & Sons (1996) | Contact kitPATh http://wizard.ucr.edu/~phannema (Jul
97)
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