pecos pitas with pistachios
Pecos Pitas with Pistachios Source: Recipe and photo courtesy of California Pistachio Commission. Used by recipegoldmine.com with permission from California Pistachio Commission.
Ingredients
- 1(11 ounce) can mexicorn, drained
- 2medium zucchini, diced (1/2 pound)
- 1to 2 tablespoons canned diced green chiles
- 1cupcoarsely chopped california pistachios
- 1large tomato, thinly sliced
- 1cupcanned black beans or red kidney beans
- 4pita pocket breads
- 2cupshredded cooked or canned chicken
Directions
- 1
Pecos Pitas with Pistachios Source: Recipe and photo courtesy of California Pistachio Commission
- 2
Used by recipegoldmine.com with permission from California Pistachio Commission
- 3
Vegetarian Filling 1 (11 ounce) can Mexicorn, drained 2 medium zucchini, diced (1/2 pound) 1 to 2 tablespoons canned diced green chiles (or
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Warm pita pockets in 350 degrees F oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixt
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Add a spoonful of beans to each
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Place on plates
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drizzle remaining dressing over filling and sprinkle with remaining pistachios
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Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup