| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Mcdougall, Vegan, Vegetarian |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow onion, diced |
| 1/2 |
c |
Carrot, peeled and grated |
| 3/4 |
c |
Green bell pepper, diced |
| 2 |
ts |
Chili powder |
| 1 |
tb |
Garlic, crushed |
| 1 |
ts |
Cilantro, chopped |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Cumin seed, ground |
| 1/2 |
ts |
Sea salt |
| 1/2 |
ts |
Black pepper |
| 1 |
c |
Whole corn, fresh or frozen |
| 1 |
c |
Pinto beans, cooked |
| 5 |
|
Whole wheat pita, cut in 1/2 |
| 10 |
|
Lettuce leaves, chopped |
| 10 |
|
Slices tomato, 1/4" thick |
INSTRUCTIONS
In some water (in a non-stick pan), saute the vegetables (except corn) and
spices over medium heat for about 5 minutes. Add the corn and cooked beans.
Continue to cook until the beans and corn are hot. Lay the pita on its
side. Add a slice of tomato, 1/2 cup of the filling and lettuce. Serve
hot.
From "Natural Health" magazine, May/June 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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