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Pita pockets have long been celebrated as a versatile and healthy meal option, perfect for those seeking a quick yet satisfying dining experience. These soft, round pockets, made from wheat flour, serve as the ideal vessel for various fillings, combining convenience with nutrition. Whether you're looking for a quick lunch, a light dinner, or a fun finger food for a casual gathering, pita pockets offer endless possibilities. One such delightful variation is the Roasted Veggie and Chili Pita Pockets, a dish that packs a punch in both flavor and nutritional benefits.

Roasted Veggie and Chili Pita Pockets

Discover the mouthwatering world of Roasted Veggie and Chili Pita Pockets, the perfect blend of flavor and nutrition! Ideal for a quick lunch or casual gathering, these pita pockets are filled with sweet roasted veggies and a hearty chili mixture made from black beans, corn, and tomatoes. Easy to prepare and fully customizable, they let you explore endless filling possibilities. Enjoy a satisfying meal that's plant-based and packed with health benefits for all!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, chopped

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Chili Filling:

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper (optional for extra heat)

Salt and pepper to taste

For Serving:

4 whole wheat pitas

1 avocado, sliced

Fresh cilantro or parsley, chopped

Lime wedges

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Veggies: In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

      Prepare the Chili Filling: In a medium saucepan over medium heat, combine the black beans, corn, diced tomatoes, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Stir well and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally, to meld the flavors together.

        Warm the Pitas: While the chili filling is simmering, warm the whole wheat pitas in the oven for about 5 minutes or in a skillet over low heat until they are soft and pliable.

          Assemble the Pita Pockets: Cut the warmed pitas in half to create pockets. Stuff each pita half with a generous amount of the roasted veggies and the chili filling. Top with fresh avocado slices and sprinkle with chopped cilantro or parsley.

            Serve and Enjoy: Serve immediately with lime wedges on the side for an added zesty kick!

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings