Vegan Southwest Grilled Ezekiel 4:9 Whole Grain Pocket Bread Sandwiches

Ingredients 

For the Cilantro Lime Aioli:

  • 1/2 cup vegan mayo
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Water as needed to thin it out

For the Pocket Breads:

  • 1 tbsp olive oil for pan + 1-2 tbsp for later
  • ⅓ cup fire-roasted or regular corn
  • 1 cup black beans, rinsed and drained
  • 2 large handfuls of spinach
  • 1/4 teaspoon cumin
  • 1 avocado, mashed
  • 1 (12-ounce) jar roasted red peppers, drained and patted dry
  • 1/4 red onion, thinly sliced
  • 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions 

1. Make the Cilantro Lime Aioli: Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
3. Stuff the Ezekiel 4:9 Whole Grain Pocket Bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
5. Remove from heat and drizzle with aioli and serve!
Makes 4 pita pocket bread sandwiches