Veggie Black Bean Pita
Let’s make some tasty Tex-Mex food for lunch, Chef! Warm pitas are laoded with black beans, pops of sweet corn, a tangy tomato salsa & a creamy mayo and jalapeño relish mix. Add some fresh greens, spicy chilli-onion flakes and that’s a wrap.
Eat Within
4
Chef
Jemimah Smith
Full Time
0 mins
Active Time
0 mins
Allergens: Allium, Sulphites, Gluten, Wheat, Soya. Packed in a facility that handles all major food allergens and gluten, including Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Vegetarian
Dairy-free
Eat Within 4 Days
30 Minutes or Less
Stove Top Only
More about this dish
Chef
Jemimah Smith
Jemimah, a Silwood School of Cookery alum, is a dynamic food product developer whose culinary journey began with a strong foundation in the art & science of cooking. With a background enriched by top-tier South African restaurants, Jemimah brings a passion for innovation & a commitment to excellence to every project. Her expertise lies not only in crafting delectable experiences but also in pushing the boundaries of flavor profiles as she believes every dining experience should be a memorable one.
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