Vegetarian Mexican Pita Recipes

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
• Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

Steps:

• Cook dry brown rice according to directions.
• Preheat oven at 350°F.
• Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well.
• Separate mixture into two pita pockets.
• Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes.
• Remove from oven, let them sit for 2-3 minutes and enjoy!