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Bean'N' Burger Pockets

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YIELD

5 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 ¼ 567
POUNDS G GROUND BEEF
14 ½ 419.1
OUNCES ML/G TOMATOES, CANNED
undrained, diced
1 1
CAN CAN TOMATO SAUCE *
½ 118
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
1 15
TABLESPOON ML BROWN SUGAR
1 5
TEASPOON ML SEASONED SALT
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
ground
0.6
TEASPOON ML THYME
dried *
0.6
TEASPOON ML SAVORY
0.6
TEASPOON ML MARJORAM *
0.6
TEASPOON ML OREGANO
0.6
TEASPOON ML PARSLEY FLAKES *
8 ¾ 252.9
OUNCES ML/G NAVY BEANS
rinsed and drained
8 ¾ 252.9
OUNCES ML/G RED KIDNEY BEANS
rinsed and drained
8 ¾ 252.9
OUNCES ML/G LIMA BEANS
rinsed and drained
5 5
EACH EACH PITA BREAD
halved *
½ 118
CUP ML CHEDDAR CHEESE
shredded, optional

Directions

In a heavy suacepan or Dutch oven, brown beef; drain.

Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings.

Cover and simmer for 1 hour, stirring occasionally.

Stir in beans; heat through. Spoon about ½ cup into each pita half.

Top with cheese if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 528 39% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1194mg 50%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 83g
Vitamin A 13% Vitamin C 35%
Calcium 21% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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