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In today’s fast-paced world, finding nutritious and satisfying meals can be a challenge. With busy schedules and the constant demand for quick, on-the-go options, many people often resort to less healthy choices. Enter the Roasted Veggie and Chili Pita Pockets—a delightful, plant-based dish that combines vibrant vegetables with protein-packed black beans, all nestled in warm, whole-wheat pita pockets. This recipe not only bursts with flavor but is also quick and easy to prepare, making it the perfect option for busy weeknights or a healthy lunch.

Roasted Veggie and Chili Pita Pockets

Discover the tasty and nutritious Roasted Veggie and Chili Pita Pockets, perfect for busy weeknights or healthy lunches! This easy recipe features vibrant veggies like zucchini, bell peppers, and cherry tomatoes combined with protein-rich black beans, all tucked into warm whole-wheat pita pockets. Not only is this meal packed with flavor and color, but it also offers countless customization options to suit your taste. Enjoy a deliciously satisfying and wholesome meal with every bite!
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Ingredients
  

2 large whole-wheat pita pockets

1 medium zucchini, diced

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 medium red onion, diced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 can (15 oz) black beans, drained and rinsed

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Optional: hot sauce or chili flakes, for extra heat

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.

      Season the Veggies: Drizzle the olive oil over the veggies and sprinkle in the smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss everything until the vegetables are well coated.

        Roast the Veggies: Spread the seasoned veggies evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

          Warm the Pita Pockets: While the vegetables are roasting, place your pita pockets directly on the oven rack or in a toaster oven for a few minutes to warm them up.

            Prepare the Filling: In a bowl, combine the black beans with a squeeze of lime juice (if desired) for extra flavor.

              Assemble the Pita Pockets: Once the veggies are roasted, remove them from the oven. Carefully open each pita pocket and fill it with a generous amount of the roasted veggies, black beans, and sliced avocado.

                Garnish and Serve: Top with fresh cilantro. If you like some heat, drizzle with hot sauce or sprinkle with chili flakes. Serve immediately while the pockets are warm.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2