Name: Sumac Black Beans Stuffed Pita with Cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 large large whole wheat pitas; 400 g canned black beans, rinsed and drained; 200 g cauliflower florets, chopped; 150 g green beans, trimmed and cut into 2 cm pieces; 2 tbsp olive oil; 3 tbsp sumac; 1 tsp ground cumin; to taste Salt; to taste Pepper; 4 tbsp plain yogurt (optional); for garnish Fresh cilantro (optional)

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Sumac Black Beans Stuffed Pita with Cauliflower

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Gather around for a delightful fusion of flavors with our Sumac Black Beans Stuffed Pita with Cauliflower! This scrumptious warm pita is generously filled with protein-packed black beans, hearty cauliflower, and crisp green beans, all brought together with a zesty sumac sauce. It's perfect for a cozy meal, served cut in half, accompanied by a refreshing side salad and a bright lemon wedge to elevate every bite. Feel free to mix and match your veggies or add an extra dash of sumac for that extra zing!

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Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: From the Episodes

Cuisine: Healthy Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large large whole wheat pitas
400 g canned black beans, rinsed and drained
200 g cauliflower florets, chopped
150 g green beans, trimmed and cut into 2 cm pieces
2 tbsp olive oil
3 tbsp sumac
1 tsp ground cumin
to taste Salt
to taste Pepper
4 tbsp plain yogurt optional
for garnish Fresh cilantro optional

Equipment

Large mixing bowl
Griddle or frying pan
Pot for steaming
Chef's knife
Cutting board
Mandoline for finely slicing veggies

Method

In a frying pan, heat olive oil over medium heat. Add chopped cauliflower and cook for about 5 minutes until slightly softened.
Add green beans and continue cooking for an additional 5 minutes until both vegetables are tender-crisp.
Stir in black beans, sumac, cumin, salt, and pepper to taste. Cook for another 5 minutes, making sure everything is well combined and heated through.
While the filling cooks, steam the pitas in a pot for about 2-3 minutes until warm and pliable.
Carefully open each pita and stuff with the warm black bean and vegetable mixture.
If desired, add a dollop of plain yogurt to each filled pita and garnish with fresh cilantro.
Serve immediately cut in half with a side salad and a wedge of lemon.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 12gFat: 12gSodium: 350mgPotassium: 560mgFiber: 10gSugar: 3gVitamin A: 450IUVitamin C: 35mgCalcium: 60mgIron: 3.5mg

Notes

For a twist, feel free to swap out the black beans for chickpeas or lentils!
And if you want a creamier texture, go ahead and add some avocado.
This dish is great for meal prep - just keep the filling and pitas separate until serving.
Enjoy them fresh, as they tend to lose their charm in the fridge.
Happy cooking!

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Sumac Black Beans Stuffed Pita with Cauliflower