Ingredients:
1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
1 Packed cup of baby kale
2 Whole wheat pita pockets

Instructions:
Pour contents of Fillo’s pouch into a small pot and warm over medium heat.  Add kale until wilted.  Stir through.  Fill split whole wheat pita halves with mixture and serve.  

Ingredients:
2 Pouches of Fillo’s Black Beans with Cuban Green Sofrito
1 Baguette, sliced into half inch rounds
1 cup of sour cream
Chopped cilantro
Olive oil

Instructions:
Microwave pouches of Fillo’s, following the instructions on the back panel.  Let sit.  Arrange bread on a large sheet pan, drizzle with olive oil and toast under a broiler for 90 seconds a side.  Pour warmed beans into a blender, cover, and blend on high for 20 seconds.  Top bread with puree and garnish with sour cream and cilantro.

Ingredients:
3 Pouches of Fillo’s Mayocoba Beans with Mexican Ancho and Epazopte
2 cups of red, yellow and orange bell pepper strips
1 cup of sliced cherry tomatoes
Chopped cilantro
Olive Oil

Instructions:
Microwave pouches of Fillo’s, following the instructions on the back panel.  Let sit.  Arrange vegetables on platter.  Pour warmed beans into a bowl and mash with a fork until semi smooth.  Spoon dip into bowl, drizzle with olive oil and garnish with cilantro.