Black Bean and Corn Pitas

This recipe provided by eatFresh.org

Black Bean and Corn Pitas

3.86 from 28 votes
A protein-packed mixture of seasoned vegetables, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cup (cups)
Course: Main Dish
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 (15-ounce) can low-sodium black beans
  • 1 cup Frozen corn
  • 1 cup Fresh or no salt added canned tomatoes
  • 1 Avocado
  • 1 Garlic Clove
  • 1 teaspoon Fresh parsley
  • 1/8 teaspoon Cayenne pepper
  • 2 teaspoons Lemon juice
  • 1/2 teaspoon Chili powder
  • 2 Medium whole wheat pita pockets
  • 1/3 cup Part-skim Mozzarella cheese

Method
 

  1. Drain and rinse beans. In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne pepper, lemon juice, and chili powder.
  2. Cut pita bread in half to form 4 pockets, and spoon equal amounts of filling into each half. Top with cheese and serve.

Notes

Serving size: 1½ cups
Total calories: 375 Total fat: 12 g Saturated fat: 3 g Carbohydrates: 54 g Protein: 17 g Fiber: 17 g Sodium: 985 mg
Publication:
Nutrition Education and Obesity Prevention Branch (NEOPB) Recipes
Author:
Nutrition Education and Obesity Prevention Branch (NEOPB)
Cooking Environment:
Limited KitchenVery Quick
Source: Nutrition Education and Obesity Prevention Branch (California Department of Public Health)