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In the quest for delicious, nutritious meals, Roasted Veggie and Chili Pita Pockets stand out as a vibrant and satisfying option. This dish artfully combines an array of roasted vegetables with zesty spices, offering a delightful burst of flavor in every bite. Whether you're seeking a quick lunch, a hearty dinner, or a fun snack, these pita pockets provide a wholesome, plant-based alternative that caters to various dietary preferences.

Roasted Veggie and Chili Pita Pockets

Try this vibrant Roasted Veggie and Chili Pita Pockets recipe for a delicious and nutritious meal. Packed with fresh vegetables like zucchini, bell peppers, and cherry tomatoes, these pockets are seasoned with zesty spices, making every bite a burst of flavor. Quick to prepare in under an hour, they’re perfect for any occasion. Enjoy a wholesome, plant-based meal that’s good for you and the planet, and feel free to customize with your favorite ingredients!
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Ingredients
  

2 large whole wheat pita pockets

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper, to taste

½ cup cooked black beans (canned or freshly cooked)

½ cup corn kernels (canned or fresh)

½ avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

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

      Season Veggies: Drizzle the olive oil over the vegetables and sprinkle with smoked paprika, garlic powder, chili powder, salt, and pepper. Toss until the veggies are well-coated with the seasoning.

        Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

          Warm Pita Pockets: While the veggies are roasting, wrap the pita pockets in aluminum foil and place them in the oven for the last 5-10 minutes to warm up.

            Assemble Pita Pockets: Once the veggies are done roasting, remove them from the oven and let them cool slightly. Cut the warmed pita pockets in half to create a pocket.

              Fill Pockets: Stuff each pita pocket with a generous scoop of the roasted vegetables, followed by black beans and corn. Add slices of avocado for creaminess.

                Garnish: Top with fresh cilantro and serve with lime wedges for a zesty finish.

                  Enjoy: Serve the pita pockets warm as a tasty lunch or dinner option. Enjoy every bite!

                    Prep Time, Total Time, Servings: 15 min | 35 min | 2 servings