Cheesy Mexican Bean & Capsicum Pitas
with Cucumber Salad, Yoghurt & Corn- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
Pita bread truly are our little pockets of heaven and these ones are no different. Loaded with Mexican Fiesta-spiced beans and a capsicum filling, all that's missing is a sprinkling of cheese. Oh wait, we have that too! Don't forget the side salad and corn on the cob.
Ingredients
1 packet
Mixed Salad Leaves
1
Corn
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, May contain traces of allergens, Milk, Wheat;)
1
Capsicum
1
Cucumber
1 packet
Red Kidney Beans
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
cup
water
Utensils
Cooking Steps
• Slice cucumber into half-moons. Roughly chop capsicum. Halve corn cob.
• Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes.
• Reduce pan to medium heat, add red kidney beans, Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 minutes.
• Remove pan from heat, add the water and stir to combine.
• Meanwhile, transfer corn cobs to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Halve pita bread and fill with bean mixture and Cheddar cheese.
• Toast cheesy Mexican bean and capsicum pita pockets in a sandwich press as desired.
• Divide between plates with corn cobs and cucumber salad. Serve with light sour cream. Enjoy!
