Ingredients
Equipment
Method
- In a frying pan over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped kale and spinach. Cook for 3-4 minutes until wilted.
- Add the drained black beans, ground cumin, salt, and pepper. Stir to combine and heat through for about 2-3 minutes.
- While the bean mixture is heating, prepare the tahini sauce by whisking together tahini, lemon juice, a little water to thin if necessary, and a pinch of salt in a mixing bowl.
- Warm the whole wheat pitas in the frying pan for about 1 minute on each side or until soft.
- Once the filling is hot, remove it from the heat and gently open each pita. Spoon the mixture into the pitas.
- Drizzle the tahini sauce generously over the filled pitas.
- Serve each pita cut in half with a side salad of your choice, and enjoy!
Nutrition
Notes
Feel free to be creative! If you're out of black beans, any canned beans like chickpeas or kidney beans work great.
For an herby twist, you can add a handful of fresh herbs like cilantro or dill to the filling.
This dish stores well in the fridge, so any leftovers can be reheated for a delicious meal throughout the week.
Happy cooking!
For an herby twist, you can add a handful of fresh herbs like cilantro or dill to the filling.
This dish stores well in the fridge, so any leftovers can be reheated for a delicious meal throughout the week.
Happy cooking!