Just for the record, I know “Fiesta Pocket” is sort of a lame name for this recipe, but it’s 10:41 pm and the creative juices are stagnant. If it wasn’t so late I’d call Kara for some bright ideas. Forgive me.
I came up with this recipe while trying to figure out what to do with the left over jicama I had in my fridge. I thought it would be fun to toss the jicama with some other yummy ingredients and stuff it in some sort of wrap/pocket situation. I really liked the way it all came together. Especially the crunch you get from the jicama. Here is what I did:
Whole Wheat pita bread
1 1/2 cups romaine lettuce, chopped fine
1/4 cup monterey jack cheese, grated (I’m going to use a pepper jack next time, just to add a little kick)
3 tablespoons black beans, rinsed
2 tablespoons white shoepeg corn, drained
2 tablespoons jicama, peeled and diced
Half of a medium size tomato
1 heaping tablespoon cilantro, chopped fine
2 teaspoons cumin
1 packet Hidden Valley Ranch Buttermilk Recipe
Toss lettuce, cheese, beans, corn, jicama, and tomato in a small bowl. Set aside. Follow the directions on the ranch packet to make the dressing (you will need buttermilk and mayo which is not listed above). Stir in the cilantro and cumin. Taste the dressing and add more cilantro and or cumin if you feel. Toss the cilantro-cumin ranch with the lettuce mixture until it is evenly coated. Make sure not to over-do-it or under-do-it with the dressing, if you know what I mean. Take a pita and cut it in half. Peel each halve open and stuff with lettuce mixture. Devour.
The lettuce mixture recipe will fill one pita bread pocket (two halves). Feel free to x’s it as many times as you need.
Post and recipe by Bri
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