- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
Place yogurt in cheesecloth-lined sieve set over bowl; set aside to drain.
In food processor, whirl together beans, lemon juice, 1 tbsp (15 mL) water, 1 tbsp (15 mL) of the oil and 1 tsp (5 mL) of the cumin; stir in garlic. Set aside.
In large nonstick skillet, heat remaining oil over medium heat; fry onion, red pepper, zucchini, carrots, chili powder, salt and remaining cumin until tender, about 5 minutes.
Stir parsley into drained yogurt. Cut top third off each pita. Line bottom of large piece with cut top. Spread bean mixture over 1 inside of each pita; fill with vegetable mixture and yogurt.
Nutritional facts <b>Per serving:</b> about
- Sodium 895 mg
- Protein 17 g
- Calories 411.0
- Total fat 10 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 67 g
%RDI
- Iron 34.0
- Folate 56.0
- Calcium 17.0
- Vitamin A 111.0
- Vitamin C 100.0
