Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are soft and browned.
- Stir in the drained black beans and harissa sauce. Season with salt and pepper. Cook for an additional 5 minutes, mixing well.
- While the mixture cools slightly, warm the pita breads in a separate pan or in the oven until they're soft and pliable.
- Carefully cut each pita in half and open them to form pockets.
- Stuff each pocket generously with the black bean and mushroom mixture, then add shredded lettuce.
- Drizzle tahini over the top and garnish with fresh coriander if desired.
- Serve the stuffed pitas warm alongside a simple side salad. Enjoy!
Nutrition
Notes
As you prepare this delicious dish, feel free to experiment! Swap the black beans for lentils or chickpeas, and don't hesitate to add roasted bell peppers or spinach for an extra flavor kick. If you find yourself with leftovers, the filling stores well in the refrigerator for up to 3 days. Just reheat and stuff into fresh pitas for a quick meal. Happy cooking!