Sunday, 28 November 2010
Pitta bread with bean, pepper and corn filling (3 colours)
Pitta breads - 3
Olive oil - 1 tbsp
Onion - 1 small, chopped
Green pepper - 1, chopped
Chopped tomatoes - 1 small (200 g) can
Kidney beans - 1 small can, drained and rinsed
Sweetcorn - 1 small can, drained
1) Heat the oil in a saucepan. Add the onion and pepper, cover and cook for 10 minutes until tender.
2) Add the tomatoes and their juice and stir well. Cook for a further 10 minutes and then add the sweetcorn and kidney beans. Cook for 5 minutes until all the vegetables are hot.
3) Grill or toast the pitta breads. Cut in two lengthways and then fill with the bean mixture. Serve at once. Serves 2.