Southwest Pitas

Instead of rolling this zesty filling in tortillas, we´ve tucked it into pita pockets for a cross-cultural sandwich.

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  • prep time 15 min
  • total time 15 min
  • ingredients 8
  • servings 4
 

Ingredients

1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can Green Giant™ SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained
1
large carrot, shredded (3/4 cup)
1/2
medium red bell pepper, seeded, chopped
1/2
cup Old El Paso™ Salsa
1
tablespoon oil
2
(6 to 8-inch) pita (pocket) breads
1/4
cup light sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine beans, corn, carrot, bell pepper, salsa and oil; mix until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with bean mixture. Top each sandwich with sour cream.
  • 1 In medium bowl, combine beans, corn, carrot, bell pepper, salsa and oil; mix until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with bean mixture. Top each sandwich with sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
310
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
850mg
850%;
Total Carbohydrate
54g
54%
(Dietary Fiber
8g
8%
  Sugars
10g
10%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
30%;
Calcium
8%;
Iron
15%;
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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