YIELD: 4 servings. ½ pita per serving.
TIME: 15 minutes
NUTRITIONAL INFO:
Calories 352, Carbohydrate 54 g,
Dietary Fiber 17 g, Protein 16 g, Total Fat 10 g, Saturated Fat 2 g,Trans Fat 0 g, Cholesterol 5 mg, Sodium 176 mg
TAGS: Beans, Corn, Pitas, Healthy, Lunch
Description: Really easy lunch that you can make with the whole family.
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
DIRECTIONS:
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.
