Vegetarian Pita Sandwich

1 (15-ounce) can black beans, drained
3 tblsp water
1 tsp. ground cumin
2 tblsp. extra-virgin olive oil
1 avocado, pitted and sliced
1 small cucumber, sliced
1 red pepper, seeded and sliced
1 carrot, grated
4 pita pockets cut in half, lightly toasted (look for gluten-free options if necessary)

Combine the black beans, water, cumin and olive oil into a food processor and blend until smooth. Spoon a tablespoon of bean spread into toasted pitas and spread. Add avocado, cucumber, red pepper, and carrots into the pita. Ready to eat!

(Put remaining bean spread in an air-tight container. Remaining bean spread can be used for a dip for vegetables or pita or in tacos)

Servings: 4