|Vegetable oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Cooked red kidney beans||6 Ounce, drained|
|Tomato sauce||1 Cup (16 tbs)|
|Red wine vinegar||2 Teaspoon|
|Mexican seasoning||1⁄4 Teaspoon|
|Pita breads||4 Ounce, cut to form pockets (4 Small Size, 1 Ounce Each)|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Chopped tomato||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1 1⁄2 Ounce|
1. In medium nonstick skillet, heat oil; stir in onion and pepper. Cook over medium heat until onion is translucent, about 2 minutes. Stir in beans, tomato sauce, vinegar, honey, and seasoning. Reduce heat; simmer, stirring occasionally, 10 minutes. Cool slightly.
2. Spoon equal amount of bean mixture into each pita; top evenly with lettuce, tomato, and cheese.