Serves: 2 Time to make: 10 mins Cost per serve: $3.50 220g can reduced-salt baked beans in tomato sauce 1/2 teaspoon Worcestershire sauce 2 cups baby spinach leaves 2 portobello mushrooms, sliced 1/2 x 250g punnet cherry tomatoes, halved 2 wholemeal pita pockets 1 Combine baked beans and Worcestershire sauce in a small microwave-safe bowl; cover bowl. Place baby spinach, mushrooms and cherry tomatoes in another microwave-safe bowl. (Leave bowl uncovered.) Place both bowls in microwave and cook on high for one minute; stir baked beans. Cook both bowls for one more minute. 2 Meanwhile, toast wholemeal pita pockets lightly in toaster and place one on each serving plate. 3 Spoon spinach, mushrooms and cherry tomatoes across half of each pita pocket in an even layer; top with baked beans. Fold pita pockets to cover filling and serve immediately.