Ingredients30 m servings 265 cals
- Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.
- Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside.
- Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.
Per Serving: 265 calories; 13.6 g fat; 24.7 g carbohydrates; 12.8 g protein; 31 mg cholesterol; 613 mg sodium. Full nutrition
ReviewsRead all reviews 14
Excellent! I did not use mushrooms because I do not care for them and I used chives instead of green onions because my store ran out of green onions. This recipe seems to be easily adapted to di...
Delicious! I used a whole pita, spread cheese on half, melted it in the micro and then added the filling and sour cream. It was really filling. One plus a side dish was more than enough. Very ...
Nice! Found it a little dry so I poured on a touch of Thousand Island dressing - delicious!
This is decent. The entire family was willing to eat it. I grated the carrot rather than slice it.
Perfect in every way, except the portions are way off - "serves 8" really serves just 2 people. Otherwise, awesome recipe and will make again!
These pitas are very unique...so many flavors going on in your mouth at once! May be easier to eat if you cut the pitas into halves instead of quarters. Enjoy!
My wife and I manage a private community and serve from 5 to 100 people at a setting. We frequently cook for our smaller groups. We recently had one of our vegetarian families in and I went loo...
I thought this was pretty good. A better lunch than dinner, though it was pretty filling. Unfortunately, my bean sprouts spoiled before I made this, and I don't like mushrooms or olives. With ju...