Veggie Pita Tostadas

This recipe is a killer, and I'm so proud because I invented it myself!  Making all of the components can take a bit of work, but a good food processor/chopper saves tons of time.

Veggie Pita Tostadas

• 1 recipe of Benito Bean Dip
• 1 red pepper, diced small
• 1 red onion, diced small
• 1/2 small jicama, diced small
• 1 bunch cilantro, chopped
• 1 can pinto beans (I used no-salt beans, then added a bit of salt to taste)
• 1 tomato, thinly sliced (optional)
• 1 package whole-wheat pita bread

Make the bean dip ahead of time and store in the fridge until needed.  Dice all veggies to similar size, then saute in their own juices until tender. Add cilantro and beans, continue stirring until heated through.

Preheat oven to 400 degrees and line a cookie sheet with parchment paper, non-stick foil, or cooking spray (I used foil). Slice the pitas to just be one layer (not a pocket).  Lay out the thin sliced tomatoes on the pitas, then top with a thick-ish layer of bean dip.  Put in the oven until edges brown and it is warmed through (should only take a few minutes). Remove from oven and top pitas with the bean/veggie mixture. Serve with avocado, sour cream, cheese, lettuce, more tomatoes, anything you want as a topper.