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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Servings 4

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ingredients 8
Prep Time 15 min
Total Time 15 min

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

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Directions

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.