Name: Tahini Lemon Black Beans Stuffed Pita with Radishes
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 large 4 large whole-wheat pitas; 400 g 400 g canned black beans (drained and rinsed); 200 g 200 g corn (canned or frozen); 100 g 100 g radishes (thinly sliced); 150 g 150 g tahini; 2 tbsp 2 tbsp lemon juice; 1 clove 1 clove garlic (minced); Salt and pepper to taste; 100 g 100 g plain yogurt (for serving) (optional); Fresh cilantro or parsley (for garnish) (optional)

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Tahini Lemon Black Beans Stuffed Pita with Radishes

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Indulge in the delightful flavors of our warm stuffed pita, bursting with nutritious black beans, crisp radishes, and sweet corn, all enveloped in a creamy tahini lemon sauce. This recipe is not only quick to prepare but also incredibly versatile—feel free to add your favorite veggies or swap in different sauces. Served cut in half alongside a refreshing side salad and a spoonful of creamy yogurt, it’s a perfect meal for any time of the day!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Quick-to-Make

Cuisine: Healthy Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large 4 large whole-wheat pitas
400 g 400 g canned black beans (drained and rinsed)
200 g 200 g corn (canned or frozen)
100 g 100 g radishes (thinly sliced)
150 g 150 g tahini
2 tbsp 2 tbsp lemon juice
1 clove 1 clove garlic (minced)
Salt and pepper to taste
100 g 100 g plain yogurt (for serving) optional
Fresh cilantro or parsley (for garnish) optional

Equipment

Large mixing bowl
Pot (for heating beans and corn)
Chef's knife
Cookie scoop or spoon

Method

In a large mixing bowl, combine the black beans, corn, radishes, minced garlic, salt, and pepper. Mix gently to combine the flavors.
In a separate bowl, whisk together the tahini, lemon juice, and a few tablespoons of water to create a sauce. Adjust the consistency to your liking—thicker for drizzling or thinner for dressing.
Heat a pot over medium heat and add the mixture of beans, corn, and radishes. Cook for about 5 minutes, stirring occasionally until warmed through.
Carefully cut the pitas in half to create pockets and warm them briefly in the same pot for 1-2 minutes, if desired.
Stuff each pita half with the black bean mixture and drizzle generously with tahini lemon sauce.
Serve each pita with a dollop of yogurt on the side and a fresh salad. Enjoy your quick and tasty meal!

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSodium: 350mgPotassium: 500mgFiber: 12gSugar: 4gVitamin A: 250IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Feel free to personalize this recipe by adding diced cucumbers or bell peppers for extra crunch.
If you’re looking for a lighter alternative, try replacing tahini with plain Greek yogurt for a fresh twist!
These pitas can be stored in the refrigerator for up to 3 days; just reheat in a microwave or on a hot skillet before serving.
Enjoy experimenting with different flavors and ingredients!

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Tahini Lemon Black Beans Stuffed Pita with Radishes