Kenmore KFPCJ, KFPSL6, KFPSL4 manual Bean and Veggie Melt, ⁄2 teaspoon ground cumin Soft pita breads

Bean and Veggie Melt

8ounces Monterey Jack cheese

1⁄4 small red onion

1small green bell pepper, halved, seeded

1firm medium tomato

1clove garlic

1can (151⁄2 oz.) pinto beans, well drained

1⁄2 teaspoon ground cumin

4 soft pita breads

Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside.

Exchange shredding disc for 4 mm slicing disc. Add onion, bell pepper, and tomato, cut up to fit feed tube, if necessary. Process to slice. Set aside.

Exchange slicing disc for multipurpose blade. With processor running, add garlic through feed tube. Process until finely chopped, about 5 seconds. Add beans and cumin. Process until smooth, about 10 seconds.

Spread bean mixture evenly over pita breads. (If beans are very dry, add 1 to 2 tablespoons water to achieve good spreading consistency.) Spoon vegetables on bean mixture. Top with shredded cheese. Place on ungreased cookie sheet. Bake at 350˚F for 10 to 15 minutes, until thoroughly heated and cheese is melted. Cut in half to serve.

Yield: 4 servings.

Per serving: About 501 cal, 27 g pro, 57 g car, 18 g fat, 54 mg chol, 838 mg sod.

39