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Garden Stuffed Pitas

Makes 6 to 8 servings

3/4 cup chopped green onions
1/3 cup Vegetable Broth
2 15-ounce cans white beans, drained and rinsed
2 10-ounce cans diced tomatoes and chiles
1 cup frozen corn
1/3 cup tomato paste
1 teaspoon chili powder
6 - 8 pieces pita bread
2 cups shredded lettuce
1 tomato, chopped
1/2 cup chopped cucumber

Cook green onions in broth for 5 minutes, stirring occasionally. Add beans, tomatoes and chilies, corn, tomato paste, and chili powder. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with lettuce, cucumber, and tomatoes.

Per serving (1/6 of recipe)

  • Calories: 319
  • Fat: 1.4 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 4%
  • Cholesterol: 0 mg
  • Protein: 16.2 g
  • Carbohydrates: 63.5 g
  • Sugar: 7.6 g
  • Fiber: 10.2 g
  • Sodium: 547 mg
  • Calcium: 177 mg
  • Iron: 6.5 mg
  • Vitamin C: 20.5 mg
  • Beta Carotene: 502 mcg
  • Vitamin E: 2.7 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com