Paradise Pita Pockets
From planned-over Caribbean Pork Roast comes these fresh, colorful and healthy sandwiches - truly a taste of paradise.
- 3/4-1 pound reserved Caribbean Pork Roast
- 6 pita bread rounds
- 6 romaine lettuce leaves
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small red bell pepper, chopped
- 1 fresh mango, cut into 1/2-inch cubes (about 1 cup)
- 1/4 cup green onions with tops, sliced diagonally
- 2 tablespoons fresh cilantro, snipped
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon each ground cumin and granulated sugar
- 1/8 teaspoon each ground red pepper and cinnamon
For sandwiches, use Chef's Knife to cut pork roast into 1/4-inch slices; cut slices into strips about 1 inch wide and set aside.
For salsa, drain and rinse black beans using small Stainless Mesh Colander; place in Small (2-qt.) Mixing Bowl. Chop red bell pepper. Cut mango into 1/2-inch cubes (see Cook's Tip). Diagonally slice green onions and cilantro to beans.
Add meat to Batter Bowl. Toss lightly with salsa. Cut pita bread rounds in half. Fill each pita pocket with lettuce and meat-salsa mixture.
- 6 servings of 2 pita halves
Nutrients per serving:
Calories 460, Fat 14 g, Sodium 920 mg, Dietary Fiber 6 g
Purchase mango with unblemished yellow and red skin. It should yield slightly to pressure. If not, store in a paper bag at room temperature to ripen.
To cut mango, stand it stem end up on a cutting board. Using Utility Knife, cut vertically on flatter side of mango from top to bottom about 1/2 inch to the right of the stem (alongside the large, flat seed). Repeat on opposite side. To make cubes, use tip of knife to score flesh, but not skin, in a crisscross pattern. Bend mango skin backwards so that cubes are raised above skin. Run knife under cubes.
Save time by using jarred mango slices. They can be found in the refrigerated area of your grocer's produce section. Drain and cut itno cubes.
Substitute 1 cup cubed fresh peaches or nectarines for mango.