Years ago, I was part of a group fundraising by selling beer at a music festival. Next to our booth was a food vendor, selling yummy, earthy, healthy vegetarian pita sandwiches. We swapped beer for pitas, fell in love with them, and I’ve been making these pitas ever since.
Today was the start of the Colorado West Music Festival, an annual event that features school bands, choirs, and orchestras from all over the Western Slope. Mr16 will be performing with three concert bands and two jazz bands over the next few days. Making Music Fest Pitas for dinner today seemed fitting, even though they contain refried beans–Mr16 doesn’t do beans. 🙂
Pick, choose, and substitute ingredients to match your taste.
- Whole wheat pita pockets
- green onions
- yellow pepper
- broccoli sprouts
- refried beans
- grated cheese
- avocado (not pictured, but so yummy)
Prepare the veggies, heat the refried beans and pitas.
Spread beans inside a pita, layer in cheese, avocado, yellow pepper, cucumber, tomato, green onions and sprouts. Grasp firmly in two hands, take a bite. Mmmmmm…yummy!
Healthy yumminess. In anticipation of these pitas, I dug out my sprouting lids (yup, proof of the hippie in me!) and grew my own broccoli sprouts. Broccoli sprouts are uber-healthy, super yummy and hard to find in a grocery store. I also made refries from my mom’s recipe–I’ll post that soon. Any sprouts will do of course, and hummus would be a yummy substitute for the refries. Add veggies you like, subtract any you don’t. Serve them assembly-line style and let each family member customize their own pita.
On a random note, I got my new copy of Everyday Food today! I’m looking forward to finding some more new recipes to share with my family and YOU!