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Black Bean and Corn Pitas

A protein-packed mixture of seasoned vegetables, black beans, and cheese.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Main Dish
Servings: 4 cup (cups)
Calories: 375kcal


  • 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


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


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
Nutrition Education and Obesity Prevention Branch (NEOPB) Recipes
Nutrition Education and Obesity Prevention Branch (NEOPB)
Cooking Environment:
Limited KitchenVery Quick
Source: Nutrition Education and Obesity Prevention Branch (California Department of Public Health)


Calories: 375kcal | Carbohydrates: 54g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Sodium: 985mg | Fiber: 17g
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