Black Bean and Corn Pitas
A protein-packed mixture of seasoned vegetables, black beans, and cheese.
Servings: 4 cup (cups)
- 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)
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