Recipe - Texas Pita

1 One half cup Yellow onion, minced
One half cup Carrot, peeled and grated
Three fourths cup Green bell pepper, minced
2 teaspoon Chili powder
1 tablespoon Garlic, crushed
1 teaspoon Cilantro, chopped
One half teaspoon Thyme
One half teaspoon Cumin seed, ground
One half teaspoon Sea salt
One half teaspoon Black pepper
1 cup Whole corn, fresh or frozen
1 cup Pinto beans, cooked
5 Whole wheat pita, cut in 1/2
10 Lettuce leaves, chopped
10 Slices tomato, 1/4" thick

In some water (in a nonstick pan), saute the vegetables (except corn) and
spices over medium heat for about 5 minutes. Add the corn and cooked beans.
Continue to cook until the beans and corn are hot. Lay the pita on its
side. Add a slice of tomato, One half cup of the filling and lettuce. Serve
hot.

From "Natural Health" magazine, May/June 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini