Taco Pitas

Directions

1. 1
   In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink.
2. 2
   Reduce heat to medium.
3. 3
   Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper.
4. 4
   Cook, stirring often, for 5 minutes or until onions are softened.
5. 5
   Pour in stock, cook, stirring until slightly thickened.
6. 6
   Stir in beans; cook 2 minutes more until heated through.
7. 7
   To freeze: Let mixture cool.
8. 8
   Ladle into freezer containers.
9. 9
   Seal, label and date.
10. 10
    Freeze for up to 3 months.
11. 11
    To serve: Thaw filling in microwave or in refrigerator over night.
12. 12
    Heat in a saucepan until warmed through.
13. 13
    Spoon 1/4 cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.