Ingredients
- 8 ounces lean ground beef (250 gram)
- 1 small onion
- finely chopped
- 1 large garlic clove
- minced
- 2 teaspoons chili powder
- 2 teaspoons all-purpose flour
- 12 teaspoon dried oregano
- 12 teaspoon ground cumin
- 1 pinch cayenne pepper
- 12 cup beef stock (125 ml)
- 1 (19 ounce) can pinto beans or 1 (19 ounce) can black beans or 1 (19 ounce) can red kidney beans
- rinsed and drained
- 6 pita bread
- halved to from pockets
- warmed (7 inches/18 cm)
- salsa or shredded lettuce or chopped tomatoes or pepper
- strips or shredded mozzarella cheese or cheddar cheese
Instructions
- In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink.
- Reduce heat to medium.
- Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper.
- Cook, stirring often, for 5 minutes or until onions are softened.
- Pour in stock, cook, stirring until slightly thickened.
- Stir in beans; cook 2 minutes more until heated through.
- To freeze: Let mixture cool.
- Ladle into freezer containers.
- Seal, label and date.
- Freeze for up to 3 months.
- To serve: Thaw filling in microwave or in refrigerator over night.
- Heat in a saucepan until warmed through.
- Spoon 1/4 cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.
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