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

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)
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