#header-inner {background-position: center !important; width: 100% !important;}

Friday, March 18, 2011

Cilantro Lime Black Bean & Sweet Potato Filled Pitas

Pin It
When you literally have less than half an hour to get dinner on the table, or you want a fast lunch to make ahead of time, this is an excellent option. I actually roasted the sweet potatoes the day before we ate this and kept them in the fridge overnight until Ryan was able to throw the rest of it together after work one evening. This has a fairly small ingredient list, making this dish both easy and healthy.

Scoop the bean mixture into pita breads, as we did, or fold it up in a tortilla.This would also be good over rice or salad greens! Lime is the dominating flavor in this and I could've used even more of it in ours. I think that may have been remedied if we'd let the dish sit overnight for the flavors to meld, or else you can add some extra lime juice.

Tell me, what's your favorite (and easy!) recipe to stuff pita bread with?

One Year Ago: Zucchini Artichoke Spinach Quiche with Bulgur Crust

Cilantro Lime Black Bean & Sweet Potato Filled Pitas
adapted from Cate's World Kitchen

-3 tbsp olive oil
-3 small to medium sweet potatoes, peeled and diced
-1 can black beans, rinsed and drained
-juice of 1 lime
-zest of 1 lime
-1 tsp salt, divided
-pinch of cayenne pepper
-1/4 cup chopped cilantro
-pita bread, for serving

1. Preheat oven to 450F and line a baking sheet with foil. Toss diced sweet potatoes with oil and 1/2 tsp salt and spread on baking sheet. Bake for 20 minutes, or until tender. Remove and allow to cool.
2. Whisk lime zest, lime juice, 1/2 tsp salt, and cayenne in a large bowl. Add cooked sweet potatoes and rinsed black beans, tossing to coat. Stir in cilantro.
3. Spoon mixture into pita bread and serve.

**This recipe was featured on Yummly

Certified Yummly Recipes on Yummly.com