Recipe - Black Bean And Yam Pitas

1 cup Cooked black beans
1 Three fourths cup Sweet potatoes; cut into
1/2" cubes
One half cup Cooked rice; white or brown,
cool

FILLING
1 teaspoon Peanut oil
Three fourths teaspoon Grated ginger root; fresh
1 Clove garlic; minced
1 pn Cayenne
3/8 cup Chopped onions; (One fourth to 1/2
cup)
One half teaspoon Ground cumin
3 tablespoon Chopped celery
3 tablespoon Chopped green bell pepper
One fourth teaspoon Fresh thyme leaves; or more
2 tablespoon Fresh orange juice
1 tablespoon Orange marmalade; fine cut
One fourth teaspoon Grated orange peel; to taste
2 lg Pita bread; wholewheat,
halved

STEW
2 tablespoon Chopped vegetables; See note
One half cup Vegetable broth
1 tablespoon Chutney; spicy
Cantaloupe

~Black Beans. Cooked, drained, rinsed, cooled

~Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled

~Rice. Steamed and cooled.

* Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that
the pockets will open easily.

1. Saute ginger and garlic in oil for 1 to 2 minutes.

2. Add cayenne, onions, and cumin and saute until the onions are softened.

3. Add celery, bell pepper, and thyme and saute until tender.

4. Remove from heat. Set oven to 350F.

5. Add sweet potatoes, rice and beans to the pan. Add the juice mixture.

[ The dish may be made ahead to this point ]

6. Fill each pita pocket with bean filling; about 1 cup will be left out.

7. Arrange in an open pan. Tent with foil, optional. The pockets will be
tacocrisp if you do not.

8. Bake 350F for 1520 mins.

9. Make a stew with remaining bean filling by adding broth, finely minced
mixed vegetables (from crudite mix) and chutney. Heat slowly and
thoroughly.

Meal Planning *Serve a pita with the additional stew as a sauce; salsa: a
mango, citrus salsa, or melon and cucumber; and thinly shredded lettuce.
*Per halfpita (about 4 oz): 283 cals, 3.0 g fat, 404 mg sodium.
*Variation: serve on rice with optional tortilla chips made from white or
blue corn.

**CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt,
lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened
(optional). Serve with melon.

**CUCUMBER MELON: One half a cucumber; peel, seed and dice. Two slices of firm
cantaloupe (crenshaw); chopped. Mix and stir in optional fresh lime or
orange juice. Let stand 15 minutes. Serve with chopped fresh cilantro
leaves.

Based on an idea from Moosewood Restaurant Cooks for a Crowd: Recipes with
a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John
Wiley & Sons (1996) | Contact kitPATh http://wizard.ucr.edu/~phannema (Jul
97)

NOTES : Master Cook v3.00 Recipe Lines 1 cup cooked black beans 1
3/4 cups sweet potatoes cut into 1/2" cubes
Recipe by: Moosewood (Hanneman Jul 97)