As you may be noting from the picture, I did not use pita bread for these pita rittos. It was supposed to be made with pita, but I was unable to find said product at my local grocer. I did have these dainty little tortillas, however, and I thought the recipe, some gently spiced beans (with a tomato/ranch sauce) and lettuce, cheese, tomato and onions were a good match for a veggie taco.
And I was right! They were tasty little tacos, perfectly sized and perfectly paired with the soft shell. I don’t know that I lost anything by not having the contents in pita bread, because the content and not the vessel were the star of the performance. It was one of those things that I regretted having leftovers, because the beans didn’t taste that great reheated, but the first round to taco consumption was solid.
I think I could have used some tequila with the tacos, though. And maybe call them taco-rittos.
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