Pita Break's Veggie-Enhanced Sloppy Joes

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 to 6

4 Pita Break Multi Grain Pitas
1 tbsp. olive oil
1 medium onion, peeled, chopped
2 cloves garlic, chopped
1 zucchini, chopped
1 red pepper, chopped
8 oz mushrooms, sliced
1 carrot, peeled, chopped
1 can (28 oz) crushed tomatoes
1 can (19 oz) white kidney beans, rinsed, drained
1 lb. ground chicken or lean ground beef
1 can (5 ½ oz, 156 mL) tomato paste
1 tbsp. chili powder
salt, to taste
1 cup shredded cheddar cheese
hot sauce (optional)
sour cream (optional)

In medium saucepan sauté olive oil, onion, garlic, zucchini, red pepper, mushrooms and carrot until tender. Add tomatoes and white kidney beans, simmer 5 minutes. Puree in food processor or blender.

In separate large saucepan, brown ground meat until fully cooked, drain excess fat. Add tomato paste, chili powder and salt to meat mixture, stir well. Add enough pureed vegetables to keep mixture thick.

Toast Pita Break Multi Grain Pita halves in toaster.

Fill pocket halves with: vegetable meat mixture, shredded cheese, sour cream, hot sauce (all optional). Serve immediately.

Use extra for spaghetti sauce or soup.