• 15 oz canned kidney beans
• 14.5 oz canned crushed tomatoes
• 1 medium yellow onion
• 3 cloves garlic cloves
• 2 tbsp butter or vegan butter
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.25 tsp ground fenugreek
• 0.25 tsp ground cardamom
• 0.75 tsp salt
• 0.25 tsp black pepper
• 4 pieces whole wheat pita breads
• 0.5 cup plain Greek yogurt
• 0.5 medium cucumber
• 1 tbsp fresh lemon juice
• 1 tbsp vegetable oil
1. Dice the yellow onion finely and mince the garlic. Slice the cucumber into thin half-moons and set aside in a small bowl.
2. Drain and rinse the canned kidney beans thoroughly in a colander under cold water.
3. In a medium skillet, heat 1 tablespoon vegetable oil and 2 tablespoons butter over medium heat until the butter is fully melted and slightly foamy, about 1 minute.
4. Add the diced onion to the skillet. Cook, stirring frequently, for 5–6 minutes until the onion is soft and golden brown at the edges.
5. Add the minced garlic and stir for 30 seconds until fragrant. Do not let it burn.
6. Add chili powder, smoked paprika, turmeric, fenugreek, cardamom, salt, and black pepper. Stir constantly for 1 minute until the spices are toasted and very fragrant.
7. Pour in the crushed tomatoes and stir to combine with the spiced onion mixture. Let this cook for 3 minutes over medium heat, stirring occasionally, until the sauce thickens slightly.
8. Add the drained kidney beans. Stir well to coat in the sauce. Reduce heat to medium-low and simmer for 5–6 minutes, pressing a few beans gently with the back of your spoon to slightly mash them. The mixture should look thick and saucy, not watery.
9. While the beans simmer, preheat the air fryer to 350°F. Place the pita breads in the air fryer basket and warm them for 2–3 minutes until soft, pliable, and lightly toasted.
10. In a small bowl, stir together the Greek yogurt, lemon juice, and a pinch of salt to make a quick cooling sauce.
11. Carefully cut each warm pita in half to form pockets. Spoon the spiced bean mixture generously into each pita pocket.
12. Top with sliced cucumber and a drizzle of the lemon yogurt sauce. Serve immediately.
Contains: dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.