INGREDIENTS
Makes 4 servings
- 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
HOW TO MAKE
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.
Nutrition information per serving:
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
