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Minty Pea and Spiced Beef Pitas
Relax with a one-pan meal for dinner tonight.

We packed a sneaky amount of protein in this handheld dinner, using cottage cheese along with crispy savory ground beef. Tip: Make a double batch of the spread and you’ve got a dip that’s perfect for crunchy vegetables or pita chips.
Ingredients
- 2 Tbsp.
white wine vinegar, divided
- 1/4 tsp.
sugar
Kosher salt
- 1
medium red onion, thinly sliced and divided
- 1 1/2 cups
frozen peas, thawed
- 1/3 cup
low-fat cottage cheese
- 1/4 cup
mint leaves, plus more for topping
- 2 Tbsp.
olive oil
- 6 oz.
cremini mushrooms, very thinly sliced
- 12 oz.
lean ground beef, broken into pieces
- 1/4 tsp.
sumac
- 2
whole-wheat pitas, split into 2 rounds and toasted
Directions
- Step 1In small bowl, whisk together 1 tablespoon vinegar, sugar, and 1/8 teaspoon salt. Toss in 1/4 sliced onion and let sit until ready to use.
- Step 2In food processor, process peas, cottage cheese, and 1/8 teaspoon salt, scraping sides as necessary, until smooth. Pulse in mint until chopped.
- Step 3Heat oil in large skillet on medium-high. Add mushrooms in even layer and cook, undisturbed, until starting to brown, 4 to 5 minutes. Reduce heat to medium and sprinkle remaining onion on top; cook, undisturbed, until mushrooms are deep golden brown, 1 to 2 minute more. Stir onion and mushrooms and scatter beef on top; season with 1/2 teaspoon each salt and pepper and sumac. Cook, breaking up beef and stirring occasionally, until beef is cooked through and browned, 5 to 6 minutes more. Remove from heat and stir in remaining 1 tablespoon vinegar.
- Step 4Spread pitas with minty peas and top with beef mixture, pickled onions, and additional mint leaves.
NUTRITIONAL INFORMATION (per serving): About 354 calories, 14 g fat (3.5 g saturated), 56 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 6 g fiber, 6 g sugar (0 g added sugar), 27 g protein

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