Serves: 16
Total Calories: 153
In a medium bowl, combine taco meat, beans, and salsa and mix well. Stir in kidney beans and cheese. Spoon mixture into pita pockets and individually wrap each sandwich in plastic wrap, then label and freeze. Place in insulated lunchbox with gel packs and let thaw until lunchtime. Consider packing a bag of shredded lettuce to add to the sandwich prior to eating!
This Taco Pita Sandwiches recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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