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When it comes to creating the perfect Roasted Veggie and Chili Pita Pockets, the quality of your vegetables can make all the difference. Choosing fresh, seasonal produce not only enhances the flavor of your dish but also boosts its nutritional value. Seasonal vegetables are often picked at their peak ripeness, ensuring they have the best taste and texture.

Roasted Veggie and Chili Pita Pockets

Discover a tasty way to enjoy healthy eating with these Roasted Veggie and Chili Pita Pockets. Packed with colorful, roasted vegetables, black beans, and topped with avocado, this dish is perfect for anyone seeking a flavorful meal. Easy to customize, these pita pockets cater to all dietary preferences and keep mealtime fresh and exciting. Enjoy this nutritious recipe for lunch, dinner, or gatherings, and embrace a delicious step towards healthier eating!
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Ingredients
  

4 whole wheat pita pockets

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium red onion, diced

2 cups cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup canned black beans, rinsed and drained

½ cup corn (canned or frozen)

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

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

      Season the Veggies: Drizzle the vegetables with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until everything is evenly coated.

        Roast the Veggies: Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

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

            Assemble the Pita Pockets: Once the veggies are roasted, remove them from the oven. Carefully open each pita pocket and fill it with a generous amount of the roasted veggies.

              Add Beans and Corn: Spoon in the black beans and corn into each pocket.

                Top it Off: Add slices of avocado on top and sprinkle with fresh cilantro.

                  Serve and Enjoy: Serve the pita pockets warm with lime wedges on the side for squeezing over.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings