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Looking to have a healthy and tasty lunch in a matter of minutes? These Vegan Pita Pockets must definitely make it on your “to-make” list!
These vegan pita pockets feature Instant Pot black beans, fresh Pico de Gallo, tortilla chips, all stuffed into warm homemade pita breads. Of course, you can take some additional shortcuts by using canned black beans and store-bought pita! However, if you have your homemade components prepped and ready to go, this lunch can get ready in as little as 5 minutes! As I describe in my free motivational guide to explore your potential in the kitchen Making Cooking Fun. Sometimes you just have to be realistic in your goals and expectations. Don’t be fooled - a quick recipe doesn’t mean that it’s not delicious! These Vegan Pita Pockets are the perfect example to show how simplicity can shine with just a few essential ingredients that you most likely already have on hand!
Check out the video to get a visual representation of how your new favorite vegan lunch wraps will come together! If you’re not already, please subscribe to my YouTube channel, and be sure to press the bell button to be notified when all of my latest video recipes are live! Let’s get stuffing!
Tools Needed for Vegan Black Bean Pita Pockets
- Instant Pot: If you’re cooking dried beans, then you’ll need this or something similar to pressure cook the beans.
- Sieve
- Mixing bowl
- Cutting board
- Paring knife
- Salt crock
- Pepper mill
- Measuring spoon
- Measuring cup
Ingredients for Vegan Pita Pockets
If you want to know exactly how much filling you’ll need for the number of sandwiches you want to make, be sure to scroll to the bottom for the FULL PRINTABLE recipe card, or press the “Jump to Recipe” button. The recipe card will let you scale the ingredients and their quantities based on how many pita pockets you want to make! By default, the recipe yields 4 pita pockets.
- Black beans: Canned or dried black beans cooked in the Instant Pot.
- Pita bread: I’m using my homemade pita bread here! Of course, you can get it from the store if you really want to. I recommend little pitas.
- Pico de Gallo: Prepared with onions, tomato, lemon or lime juice, cilantro, and seasoned with ground cumin, salt and pepper. Check out the full recipe here for more details.
- Corn: Fresh, canned or frozen.
- Tortilla chips or strips
How to Make Vegan Pita Pockets
Cook the dried black beans as directed here or use canned beans that have been rinsed thoroughly.
Gather the ingredients for the pico de gallo in a bowl. Then, add the beans and corn and mix everything well together. Season and adjust as needed to taste.
Warm the pita breads lightly, around 30 seconds in the microwave. Then, cut each pita bread down the middle. Open up the pita pockets and then stuff the beans in the pita pocket.
Top with the tortilla chips.
Serve and enjoy!
Tips for the Perfect Vegan Pita Pockets
- Warming the pita breads before stuffing them is important to help soften them and make it less likely for them to break while preparing.
- Adding a small portion of greens mix before adding the beans can add a nice crunch, plus it will help catch any juices from the bean salad to help protect the pita from getting soggy.
- No need to have just black beans! If you want to use a combination of beans or a prepackaged medley of beans, then by all means go ahead and try that!
Other Filling Ideas
- Avocado slices or chunks
- Guacamole
- Pickled vegetables
- Toum - Lebanese Garlic Sauce
- Cucumber
- Roasted chickpeas
- Hummus
- Spinach
- Lettuce of choice
- Feta: Keep in mind that the pita pockets will no longer be vegan.
- Parmesan: Your pita pockets will no longer be vegan.
- Classic Spicy Mayo: This will make the sandwiches no longer vegan.
- Tzatziki: Not a vegan spread.
- Ranch Dip: This will no longer make the pitas vegan.
- Scrambled Eggs: If you want this for breakfast! This no longer makes the pita pockets vegan.
Other Easy and Delicious Lunch Wraps!
- Healthy Indian Tandoori Chicken Wraps
- Quick Shawarma Lunch Wraps
- Indian-Style Egg Rolls
- Mexican Shrimp and Bacon Wraps with Guacamole
- Deli Roasted Turkey Wraps
Frequently Asked Questions
Are these pita pockets vegan?▼
Yes — they're filled with black beans, corn and a fresh pico de gallo, topped with crushed tortilla chips, so there are no animal products at all. A quick, satisfying plant-based lunch.
Should I use canned or dried black beans?▼
Either works. Use about ¾ cup of cooked beans — that's one 14-ounce can, well rinsed, or ½ cup of dried black beans cooked in the Instant Pot. Canned is the fast route; dried is great if you're cooking a batch.
How do I warm the pita without it cracking?▼
Warm the pita breads lightly — about 30 seconds in the microwave — before you cut and open them. That little bit of heat makes them soft and pliable so the pockets open without tearing.
What gives them crunch?▼
Lightly crushed tortilla chips or strips scattered over the filling. They add that satisfying crunch against the soft beans and juicy pico de gallo — don't skip them.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Packed with bold flavor, these vegan black bean and corn pita pockets are easy to make and totally satisfying. A fresh, hearty plant-based lunch you will love.
Stovetop
Rate this recipe ✦
30 min
Prep
40 min
Cook
30 min
Total
4
pita pockets
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the pita pockets
- (135 g) cooked black beans (or 1 x 14 oz can or 1/2 cup dried black beans cooked in Instant Pot) · make your ownShop →
- small pita breads · make your own
- Pico de Gallo · make your own
- (16 g) corn
- Tortilla chips(crushed lightly; or strips)
Instructions
- 1
Cook the dried black beans as directed here or use canned beans that have been rinsed thoroughly.
Cook the dried black beans as directed here or use canned beans that have been rinsed thoroughly.
- 2
Gather the ingredients for the pico de gallo in a bowl. Then, add the beans and corn and mix everything well together. Season and adjust as needed to taste.
Gather the ingredients for the pico de gallo in a bowl. Then, add the beans and corn and mix everything well together. Season and adjust as needed to taste.
- 3
Warm the pita breads lightly, around 30 seconds in the microwave. Then, cut each pita bread down the middle. Open up the pita pockets and then stuff the beans in the pita pocket.
Warm the pita breads lightly, around 30 seconds in the microwave. Then, cut each pita bread down the middle. Open up the pita pockets and then stuff the beans in the pita pocket.
- 4
Top with the pita chips.
Top with the pita chips.
- 5
Serve and enjoy!
Serve and enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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