Vegan Black Bean and Corn Pita Pockets
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Looking to have a healthy and tasty lunch in a matter of minutes? These Vegan Black Bean and Corn Pita Pockets must definitely make it on your “to-make” list!
These vegan pita pockets feature Instant Pot black beans, fresh Pico de Gallo, tortilla chips, all stuffed into warm homemade pita breads. Of course, you can take some additional shortcuts by using canned black beans and store-bought pita! However, if you have your homemade components prepped and ready to go, this lunch can get ready in as little as 5 minutes! As I describe in my free motivational guide to explore your potential in the kitchen Making Cooking Fun!!, sometimes you just have to be realistic in your goals and expectations. Don’t be fooled - a quick recipe doesn’t mean that it’s not delicious! These Vegan Pita Pockets are the perfect example to show how simplicity can shine with just a few essential ingredients that you most likely already have on hand!
Check out the video at the bottom of this post to get a visual representation of how your new favourite vegan lunch wraps will come together! If you’re not already, please subscribe to my YouTube channel, and be sure to press the bell button to be notified when all of my latest video recipes are live! Let’s get stuffing!
Tools Needed For Vegan Black Bean Pita Pockets
Instant Pot: If you’re cooking dried beans, then you’ll need this or something similar to pressure cook the beans.
Ingredients for Black Bean and Corn Pita Pockets
If you want to know exactly how much filling you’ll need for the number of sandwiches you want to make, be sure to scroll to the bottom for the FULL PRINTABLE recipe card, or press the “Jump to Recipe” button. The recipe card will let you scale the all ingredients and their quantities based on how many pita pockets you want to make! By default, the recipe yields 4 pita pockets.
Black beans: Canned or dried black beans cooked in the Instant Pot.
Pita bread: I’m using my homemade pita bread here! Of course, you can get it from the store if you really want to. I recommend little pitas.
Pico de Gallo: Prepared with onions, tomato, lemon or lime juice, cilantro, and seasoned with ground cumin, salt and pepper. Check out the full recipe here for more details.
Corn: Fresh, canned or frozen.
Tortilla chips or strips
How to Make Vegan Black Bean and Corn Pitas
Cook the dried black beans as directed here or use canned beans that have been rinsed thoroughly.
Gather the ingredients for the pico de gallo in a bowl. Then, add the beans and corn and mix everything well together. Season and adjust as needed to taste.
Warm the pita breads lightly, around 30 seconds in the microwave. Then, cut each pita bread down the middle. Open up the pita pockets and then stuff the beans in the pita pocket.
Top with the tortilla chips.
Serve and enjoy!
Tips For The perfect Vegan Pita Pockets
Warming the pita breads before stuffing them is important to help soften them and make it less likely for them to break while preparing.
Adding a small portion of greens mix before adding the beans can add a nice crunch, plus it will help catch any juices from the bean salad to help protect the pita from getting soggy.
No need to have just black beans! If you want to use a combination of beans or a prepackaged medley of beans, then by all means go ahead and try that!
Other Filling iDeas
Avocado slices or chunks
Cucumber
Roasted chickpeas
Hummus
Spinach
Lettuce of choice
Feta: Keep in mind that the pita pockets will no longer be vegan.
Parmesan: Your pita pockets will no longer be vegan.
Classic Spicy Mayo: This will make the sandwiches no longer vegan.
Tzatziki: Not a vegan spread.
Ranch Dip: This will no longer make the pitas vegan.
Scrambled Eggs: If you want this for breakfast! This no longer makes the pita pockets vegan.
Other Easy and Delicious LUnch WRaps!
WATCH HOW TO MAKE Vegan Black Bean and Corn Pita Pockets HERE:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!