I was cooking myself lunch last night and I was hit with inspiration to use up some of the fresh herbs and such in my refrigerator. This recipe is a creation from leftover herbs and a can of black beans.
This is a great light dinner or lunch to take to work. And it only takes a couple minutes to prepare. And you can change up the ingredients with whatever you have in your refrigerator.
If you are planning on taking this for lunch I would store the bean mixture in one container and the carrots and scallions in another. That way you can warm up the bean mixture a little bit if you don’t have a toaster oven at work.
I ended up liking this recipe so much I took it for lunch instead of the lunch I made last night. 🙂
- 15oz can of black beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1-2 cloves garlic
- 1 1/2 tablespoons nutritional yeast
- 1 small handful fresh cilantro
- 1 small handful fresh parsley
- juice from 1/2 a lime
- 1/2 teaspoon salt
- 1-2 tablespoons water
- 3-4 whole wheat pitas
- 2 large carrots, grated
- 3-4 scallions, sliced
- 1 cup jarred or fresh salsa
In a food processor combine the first 9 ingredients. Pulse food processor until ingredients start to come together. Add a little bit of water at a time until mixture comes together and is smooth.
Spread about 1/4 bean mixture onto pita and bake in a toaster oven at 300 degrees for about 8-10 minutes or until pita is toasted and bean mixture is warmed through. *If you don’t have a toaster oven at work, you can just toast the pita for a couple minutes in the toaster and warm beans in the microwave.
Topped warmed pita with carrots, scallions and salsa.