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Ingredients
4 boston lettuce leaves
30 ounce beans white organic divided rinsed drained canned
0.3 cup cucumber diced peeled seeded
1 tablespoon cilantro leaves fresh chopped
0.5 teaspoon ground cumin
0.3 teaspoon ground pepper red
1 small jalapeno minced seeded
1.5 tablespoons juice of lime divided
4 lime wedges
4 teaspoons olive oil extra-virgin divided
2 6-inch pitas cut in half ()
0.5 cup plum tomatoes diced
0.5 cup queso fresco crumbled
0.3 cup bell pepper diced red
3 tablespoons onion diced red
0.3 teaspoon salt divided
Equipment
food processor
bowl
Directions
Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor; process until smooth, scraping sides of bowl as needed.
Place remaining 1 1/2 teaspoons lime juice, remaining 2 teaspoons olive oil, remaining 1/8 teaspoon salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeo in a bowl; toss well to combine.
Spread about 3 1/2 tablespoons processed bean mixture inside each pita half.
Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half.
