Black Bean And Yam Pitas Recipe – a delicious recipe with black beans, sweet potatoes, peanut oil, ginger root, clove garlic, cayenne. Easy to follow and perfect for any occasion.
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Black Beans.
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Cooked, liquid removed, rinsed, cooled Sweet Potatoes or possibly Yams.
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Peeled, cubed, cooked, liquid removed, cooled Rice.
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Steamed and cooled.
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* Chop, dice, etc.
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other ingredients.
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Hot the pita, if necessary, so which the pockets will open easily.
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1.
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Saute/fry ginger and garlic in oil for 1 to 2 min.
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2.
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Add in cayenne, onions, and cumin and saute/fry till the onions are softened.
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3.
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Add in celery, bell pepper, and thyme and saute/fry till tender.
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4.
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Remove from heat.
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Set oven to 350F.
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5.
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Add in sweet potatoes, rice and beans to the pan.
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Add in the juice mix.
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[- The dish may be made ahead to this point -]
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6.
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Fill each pita pocket with bean filling; about 1 c. will be left out.
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7.
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Arrange in an open pan.
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Tent with foil, optional.
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The pockets will be taco-crisp if you don't.
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8.
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Bake 350F for 15-20 mins.
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9.
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Make a stew with remaining bean filling by adding broth, finely diced mixed vegetables (from crudite mix) and chutney.
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Heat slowly and thoroughly.
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Meal Planning*Serve a pita with the additional stew as a sauce; salsa: a mango, citrus salsa, or possibly melon and cucumber; and thinly shredded lettuce.
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or possibly one half with soup.
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*Variation: serve on rice with optional tortilla chips made from white or possibly blue corn.
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**CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or possibly lemon juice, cilantro, pineapple chunks with juice but unsweetened
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(optional).
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Serve with melon.
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**CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice.
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Two slices of hard cantaloupe (Crenshaw); minced.
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Mix and stir in optional fresh lime or possibly orange juice.
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Let stand 15 min.
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Serve with minced fresh cilantro leaves.
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a Vegetarian Emphasis for 24 or possibly More, by The Moosewood Collective, John
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NOTES : It looked very dry so I made a 'stew' to use as a sauce from the stuff which wouldn't stuff into a pita.
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With the melon and cuke and lettuce salad, this was festive looking, aromatic, and good.
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I do not think I would fuss for two again, though.
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Might make as a stew and serve on rice;-)
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 c. cooked black beans", "1 3/4 c. sweet potatoes cut into 1/2"" cubes", "1/2 c. cooked rice white or possibly brown, cold FILLING", "1 tsp peanut oil", "3/4 tsp grated ginger root fresh", "1 x clove garlic chopped", "1 pch cayenne", "3/8 c. minced onions (1/4 to 1/2 c.)", "1/2 tsp grnd cumin", "3 Tbsp. minced celery", "3 Tbsp. minced green bell pepper", "1/4 tsp fresh thyme leaves or possibly more", "2 Tbsp. fresh orange juice", "1 Tbsp. orange marmalade fine cut", "1/4 tsp grated orange peel to taste", "2 lrg pita bread, whole-wheat halved STEW", "2 Tbsp. minced vegetables See note", "1/2 c. vegetable broth", "1 Tbsp. Chutney spicy cantaloupe"].
Yes, Black Bean And Yam Pitas Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.