Skip to main content New<> this month
Get the Allrecipes magazine

Bean and Veggie Pitas

Rated as 4.5 out of 5 Stars

"Renee Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. 'My husband, Eric, loves it!' she writes. 'We like to top these sandwiches with a bit of shredded cheddar cheese.'"
Added to shopping list. Go to shopping list.


20 m servings
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.


  • Nutritional Analysis: One serving (2 filled pita halves with about 1-1/2 tablespoons dressing) equals 464 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 885 mg sodium, 81 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat, 1 vegetable.


Read all reviews 4
Most helpful
Most positive
Least positive

I had the cabbage on hand, but in my hunger forgot to add it. This was an excellent lunch!

Outstanding recipe! I think the dressing is what really makes the dish. I make it as a salad and pour the dressing over it and eat it without pitas also, and it's great.

This was a very good one-dish meal. I used black beans, and instead of canned tomatoes, I used fresh tomatoes and added a generous amount of Bueno green chilies. I also subbed shallot for onion ...

I made these for lunch and had everything on hand except the cabbage. I had avocado and added cubes of that instead. It makes a tasty sandwich. A great way to use up veggies!