Black Bean Pitas
Ingredients
- 1 (8 ounce) can no-salt-added tomato sauce (I like Hunts) ⓘ
- 1/4 teaspoon balsamic vinegar ⓘ
- 1 (15 ounce) can low-sodium black beans, drained and rinsed ⓘ
- 1 cup frozen corn kernels ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon onion powder ⓘ
- 1 teaspoon dried cilantro ⓘ
- 1/16 teaspoon cayenne pepper (or to taste) ⓘ
- 1 large green pepper, chopped ⓘ
- 1 small onion, chopped ⓘ
- 2 mushrooms, chopped ⓘ
- 1/2 teaspoon oil (to coat pan) ⓘ
- 4 pita bread, cut crosswise and opened to create pocket ⓘ
Instructions
- Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
- Chop pepper, onion and mushrooms. Set aside.
- Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
- Stir in the tomato-bean mixture and simmer until heated through.
- Fill each pita half with about 1/8 of the bean mixture.
Nutrition & Diet Analysis (per serving)
931
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).