This recipe provided by eatFresh.org

5 from 3 votes
Black Bean and Corn Pitas
Prep Time
15 mins
Total Time
15 mins
 
A protein-packed mixture of seasoned vegetables, black beans, and cheese.
Course: Main Dish
Servings: 4 cup (cups)
Calories: 375 kcal
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
Instructions
  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)

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