Garden Stuffed Pitas
Makes 6 to 8 servings
chopped green onions
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)
Source: Mary McDougall of the McDougall Program www.drmcdougall.com