Makes 4 servings. ½ pita per serving.
Ingredients
1 (15-ounce) can low-sodium black beans
1 cup frozen corn, thawed
1 cup fresh or no salt added canned tomatoes
1 avocado, chopped
1 clove garlic, finely chopped
1 teaspoon chopped fresh parsley
1⁄8 teaspoon cayenne pepper or more to taste
2 teaspoons lemon juice
½ teaspoon chili powder
2 medium whole wheat pita pockets
1⁄3 cup shredded part-skim Mozzarella cheese
Preparation
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.
Ingredients
1 (15-ounce) can low-sodium black beans
1 cup frozen corn, thawed
1 cup fresh or no salt added canned tomatoes
1 avocado, chopped
1 clove garlic, finely chopped
1 teaspoon chopped fresh parsley
1⁄8 teaspoon cayenne pepper or more to taste
2 teaspoons lemon juice
½ teaspoon chili powder
2 medium whole wheat pita pockets
1⁄3 cup shredded part-skim Mozzarella cheese
Preparation
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.
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