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To create the perfect Roasted Veggie and Chili Pita Pockets, starting with the vegetables is crucial. Choose a variety of colorful vegetables to ensure a delicious final product. Common options include bell peppers, zucchini, red onion, and cherry tomatoes, but feel free to experiment with your favorites.

Roasted Veggie and Chili Pita Pockets

Discover the delicious and healthy Roasted Veggie and Chili Pita Pockets, a perfect meal for any time of day! This versatile recipe combines roasted seasonal vegetables, protein-packed black beans, and creamy avocado, all tucked into soft whole-wheat pita. Quick to prepare and customizable, it’s suitable for various dietary preferences. Enjoy a burst of flavors and textures in every bite while embracing nutritious ingredients that nourish your body. Perfect for busy weeknights or casual gatherings!
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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: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.

    Prepare the Vegetables: In a large mixing bowl, add the diced zucchini, red bell pepper, yellow bell pepper, red onion, and halved cherry tomatoes. Toss them gently to combine.

      Season the Veggies: Drizzle the olive oil over the vegetables. Then, sprinkle in the smoked paprika, garlic powder, ground cumin, and a pinch of salt and pepper. Toss everything together until the vegetables are evenly coated in the oil and spices.

        Roast the Veggies: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and lightly caramelized.

          Warm the Pita Pockets: While the vegetables roast, warm your pita pockets by placing them directly on the oven rack or in a toaster oven for a few minutes, just until they're soft and pliable.

            Prepare the Filling: In a separate bowl, combine the drained and rinsed black beans. If desired, add a squeeze of lime juice to enhance their flavor and mix well.

              Assemble the Pita Pockets: Remove the roasted vegetables from the oven. Gently open each pita pocket and generously stuff it with the roasted veggies, followed by a layer of black beans and slices of creamy avocado.

                Garnish and Serve: Top your stuffed pita pockets with freshly chopped cilantro for a burst of freshness. If you like a bit of spice, drizzle on some hot sauce or sprinkle with chili flakes. Enjoy your warm pita pockets immediately!

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

                    - Presentation Tips: Serve the pita pockets on a vibrant plate, garnished with additional cilantro and lime wedges for extra color and zest. This will make for a beautiful and appetizing presentation!