Black Bean and Corn Pita

Prep Time: 10 mins |Servings: 4
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 tsp chopped fresh parsley
1/8 tsp cayenne pepper or more to taste
2 tsps lemon juice
1/2 tsp chili powder
2 medium whole wheat pita pockets
1/3 cup shredded part-skim Mozzarella cheese

  1. Drain and rinse beans. In a medium bowl, combine beans, corn,
    tomatoes, avocado, and garlicup 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.
    Calories 352, Carbs 54 g, Protein 16 g, Fat 10 g

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