Title: Black bean and yam pitas
 Categories: Lowfat, Moosewood, Beans grain, Vegetarian
      Yield: 2 Servings
 
      1 c  Cooked black beans
  1 3/4 c  Sweet potatoes; cut into
           -1/2" cubes
    1/2 c  Cooked rice; white or brown,
           -cool

MMMMM--------------------------FILLING-------------------------------
      1 ts Peanut oil
    3/4 ts Grated ginger root; fresh
      1    Clove garlic; minced
      1 pn Cayenne
    3/8 c  Chopped onions; (1/4 to 1/2
           -cup)
    1/2 ts Ground cumin
      3 tb Chopped celery
      3 tb Chopped green bell pepper
    1/4 ts Fresh thyme leaves; or more
      2 tb Fresh orange juice
      1 tb Orange marmalade; fine cut
    1/4 ts Grated orange peel; to taste
      2 lg Pita bread; whole-wheat,
           -halved

MMMMM----------------------------STEW---------------------------------
      2 tb Chopped vegetables; See note
    1/2 c  Vegetable broth
      1 tb Chutney; spicy
           Cantaloupe
 
  ~Black Beans. Cooked, drained, rinsed, cooled
  
  ~Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled
  
  ~Rice. Steamed and cooled.
  
  * Chop, dice, etc. other ingredients. Warm the pita, if necessary, so
  that the pockets will open easily.
  
  1. Saute ginger and garlic in oil for 1 to 2 minutes.
  
  2. Add cayenne, onions, and cumin and saute until the onions are
  softened.
  
  3. Add celery, bell pepper, and thyme and saute until tender.
  
  4. Remove from heat. Set oven to 350F.
  
  5. Add sweet potatoes, rice and beans to the pan. Add the juice
  mixture.
  
  [----- The dish may be made ahead to this point -----]
  
  6. Fill each pita pocket with bean filling; about 1 cup will be left
  out.
  
  7. Arrange in an open pan. Tent with foil, optional. The pockets will
  be taco-crisp if you do not.
  
  8. Bake 350F for 15-20 mins.
  
  9. Make a stew with remaining bean filling by adding broth, finely
  diced mixed vegetables (from crudite mix) and chutney. Heat slowly and
  thoroughly.
  
  Meal Planning *Serve a pita with the additional stew as a sauce;
  salsa: a mango, citrus salsa, or melon and cucumber; and thinly
  shredded lettuce. *Per half-pita (about 4 oz): 283 cals, 3.0 g fat,
  404 mg sodium. *Variation: serve on rice with optional tortilla chips
  made from white or blue corn.
  
  **CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic,
  salt, lime or lemon juice, cilantro, pineapple chunks with juice but
  unsweetened (optional). Serve with melon.
  
  **CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of
  firm cantaloupe (crenshaw); chopped. Mix and stir in optional fresh
  lime or orange juice. Let stand 15 minutes. Serve with chopped fresh
  cilantro leaves.
  
  Based on an idea from Moosewood Restaurant Cooks for a Crowd: Recipes
  with a Vegetarian Emphasis for 24 or More, by The Moosewood
  Collective, John Wiley & Sons (1996) | Contact kitPATh