1/2 tablespoon extra virgin olive oil
1 cup fresh bean sprouts, rinsed and drained
1/4 cup chopped green onion
1/8 cup sliced fresh mushrooms
1/8 cup sliced black olives
1/8 cup sliced carrots
1/8 cup sliced celery
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked black beans, rinsed and drained
4 whole wheat pitas, cut into quarters
1/8 cup sunflower seeds
1/4 cup chopped fresh chives

Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.

Spoon vegetable mixture into the pita triangles, and garnish with chives before closing the pita. Serve warm or allow to cool covered and serve with fresh spinach leaves tucked in.