Pocket Potato Gorditas

Pita pockets with a Latin beat


4 potatoes, peeled and cubed
1½ C water
1 t cumin
1 t chili powder
1 t green chili, canned or fresh
1 clove garlic, minced
1 t oregano
1 bay leaf
4 whole wheat pita (pocket) breads

Bring water to a boil. Reduce to medium high and add potatoes, spices, garlic, & chilies. Stir occasionally to keep from sticking to the bottom of pan. After boiling for 8 to 10 minutes, reduce heat, cover, and simmer about 20 minutes or until it has thickened well.

Remove the bay leaf and fill the pita pockets with the mixture. Add salsa if desired. Gordita means 'little fat one' in Spanish, so pack them round and full. These are just as delicious as leftovers.

4 servings, each: Calories 253, Fat 1.098 g (4% cff), Carbohydrate 53.0 g, Protein 8.56 g

Healing Heart Hint

Pita bread can be used in place of tortillas or chapatis or for a quick mini-pizza. Instead of sliced bread for sandwiches, especially when traveling. try whole wheat pita. Very low in fat, they can be cut into wedges and heated into crispy crackers in an oven.

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