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Makes 6 servings


• 12 mini pita rounds, split
• Cooking Spray
• 1/2 teaspoon ground cumin
• 1/4 teaspoon lemon pepper seasoning

• 2 cups diced onion
• 2 cups diced red bell pepper
• 2 cups diced yellow or orange bell pepper
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 2 (16-ounce) cans pinto beans, drained and rinsed
• 1/4 cup finely chopped fresh cilantro
• 4 ounces Cabot 50% Reduced Fat Cheddar, finely diced
• 6 large red leaf lettuce leaves

To make chips:
Preheat oven to 375ºF.

2. Cut split pitas in half and coat generously with cooking spray; sprinkle with cumin and lemon pepper seasoning. Arrange on baking sheet. Bake for 15 minutes, or until crisp.

3. Let cool completely and store in airtight container.

To make salad:
Preheat oven to 450ºF. Coat baking sheet with sides with cooking spray.

2. In medium bowl, combine onion and bell peppers; add oil and toss to coat. Spread vegetables out on prepared baking sheet and bake for 25 minutes, stirring occasionally, or until lightly browned. Let cool completely.

3. In large bowl, whisk together orange juice, lime juice, sugar, salt, cumin and ground red pepper. Add vegetable mixture and beans and stir together well. Cover and refrigerate for at least 2 hours.

4. Just before serving, stir in cilantro and cheese. Spoon onto lettuce leaves and serve with cumin chips.

Nutrition Analysis
Calories 248 , Total Fat 7g , Saturated Fat 3g , Sodium 678mg , Carbohydrates 36g , Dietary Fiber 7g , Protein 12g , Calcium 180mg 

Recipe courtesy of Cabot Creamery Cooperative


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