Name: Smoky Chili Kidney Beans Stuffed Pita with Radishes
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g canned kidney beans; 2 medium carrots, finely chopped; 150 g radishes, thinly sliced; 4 whole wheat pita breads; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp chili powder; to taste Salt and pepper; Fresh cilantro, chopped (optional); 50 g Tahini sauce for drizzling (optional); Lime wedges (optional)

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Smoky Chili Kidney Beans Stuffed Pita with Radishes

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Indulge in the comforting warmth of our Smoky Chili Kidney Beans Stuffed Pita! This delightful dish is packed with hearty kidney beans, crunchy radishes, and sweet carrots, all enveloped in a smoky chili sauce that dances across your taste buds. Don't hesitate to get creative with your toppings, perhaps adding your favorite herbs or a hint of lime for that extra zing. Served with a crisp side salad and a drizzle of creamy tahini, this recipe is perfect for a satisfying meal any day of the week.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Filling

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g canned kidney beans
2 medium carrots, finely chopped
150 g radishes, thinly sliced
4 whole wheat pita breads
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
to taste Salt and pepper
Fresh cilantro, chopped optional
50 g Tahini sauce for drizzling optional
Lime wedges optional

Equipment

Heatproof mixing bowl
Flatbread pan (e.g., tawa or cast iron skillet)
Chef's knife
Cutting board
Serving plate

Method

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped carrots and cook for about 5 minutes until softened. Add the drained kidney beans, smoked paprika, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, gently mashing some beans with the back of a fork to create a creamy texture.
Remove from heat and let the mixture rest for 5 minutes to allow the flavors to meld together.
While the filling is settling, warm the pita breads gently in the skillet for about 1-2 minutes on each side or until they are pliable.
Carefully open each pita pocket and stuff generously with the smoky chili bean mixture, packing in sliced radishes for that additional crunch.
Serve cut in half with a simple side salad and a drizzle of tahini on top. Add lime wedges on the side if desired.

Nutrition

Calories: 320kcalCarbohydrates: 52gProtein: 12gFat: 8gSodium: 480mgPotassium: 620mgFiber: 12gSugar: 4gVitamin A: 816IUVitamin C: 9mgCalcium: 108mgIron: 3.2mg

Notes

Feel free to swap out the kidney beans for black beans or chickpeas if that's what you have on hand.
The smoky chili sauce can be customized with your favorite spices or even a splash of hot sauce for those who enjoy more heat.
This meal can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave.
Enjoy the flexibility and make it your own!

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Smoky Chili Kidney Beans Stuffed Pita with Radishes