Black Bean and Corn Pitas
  • 15
  • 11
  • 352
  • 4

Black Bean and Corn Pitas

  • A protein-packed mixture of seasoned vegetables, black beans, and cheese.
  • 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
  • ⅛ teaspoon cayenne pepper or more to taste
  • 2 teaspoons lemon juice
  • ½ teaspoon chili powder
  • 2 medium whole wheat pita pockets
  • ⅓ cup shredded part-skim Mozzarella cheese

  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.

Makes 4 servings - ½ pita per serving.

​Calories: 352 
Total Fat: 10 g
Saturated Fat: 2 g
Trans Fat: 0 g 
Cholesterol: 5 mg 
Sodium: 176 mg
Total Carbohydrate: 54 g
Dietary Fiber: 17 g 
Protein: 16 g