• 1 (15-ounce) can black beans, drained
  • 3 tblsp water
  • 1 tsp. ground cumin
  • 2 tblsp. extra-virgin olive oil
  • 1 avocado, pitted and sliced
  • 1 small cucumber, sliced
  • 1 red pepper, seeded and sliced
  • 1 carrot, grated
  • 4 pita pockets cut in half, lightly toasted (look for gluten-free options if necessary)

Combine the black beans, water, cumin and olive oil into a food processor and blend until smooth. Spoon a tablespoon of bean spread into toasted pitas and spread. Add avocado, cucumber, red pepper, and carrots into the pita. Ready to eat!

(Put remaining bean spread in an air-tight container. Remaining bean spread can be used for a dip for vegetables or pita or in tacos)

Servings: 4

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