INGREDIENTS
- 6 ounces organic green beans
- 1 or 2 cloves garlic, minced
- 6 ounces organic grape or cherry tomatoes, quartered
- 1 cup cooked white beans
- 2 Atoria’s Family Bakery Whole Grain Pita breads
- 2 ounces organic shredded kale or other leafy greens
- Basil pesto
DIRECTIONS
- In a large frying pan over medium-high heat, warm 1-2 teaspoons of oil. Stir in the green beans and cook until crisp-tender (1-2 min).
- Add the garlic and half the tomatoes, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant and the tomatoes start to soften (2-3 min).
- Stir in the white beans and cook until heated through (1-2 min).
- Warm 1-2 teaspoons of oil over medium-high heat. Add 1 Pita and cook, turning once, until lightly browned and crisp (2-3 min per side). Repeat with the remaining Pita.
- Spread the basil pesto over the Pita breads before topping.
- In a medium bowl, combine the kale with 2-3 teaspoons of oil, season with salt and pepper, and gently massage the leaves. Stir in the remaining tomatoes and divide the mixture on top of each Pita.
NUTRITION
Serving Size: 2 Servings, 700 Calories/Serving
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