Vegetarian Pecos Pitas With Pistachios

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 (11 ounce) can mexicorn, drained
• 2 medium zucchini, diced (1/2 pound)
• 1 -2 tablespoon canned diced green chiles (or jalapenos, if preferred)
• 1 cup coarsely chopped california pistachios
• cumin vinaigrette (recipe follows)
• iceberg lettuce
• 1 large tomato, thinly sliced
• 1 cup canned black beans or 1 cup red kidney beans
• 4 pita pocket bread

Recipe

• 1 toss corn, zucchini, chiles and 3/4 cup pistachios together with half the cumin vinaigrette. warm pita pockets in 350°f oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. add a spoonful of beans to each. place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
• 2 cumin vinaigrette: combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. stir vigorously to blend.