Black Bean and Corn Pitas Are you looking for a deliciously refreshing plant-based meal for warm August days? These pitas are perfect for a fresh lunch or a light dinner. This recipe packs a ton of flavor into the pita with a mix of textures and seasonings. Did you know beans have more protein than most other vegetables? For healthy tips and recipes, visit azhealthzone.org. Ingredients 1 can (15 ounce) low-sodium black beans, drained and rinsed 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 2 teaspoons lemon juice ½ teaspoon chili powder 2 medium whole wheat pita pockets 1/3 cup shredded part-skim mozzarella cheese Directions Wash hands with warm water and soap. Wash fresh vegetables before preparing. In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne pepper, lemon juice, and chili powder. Cut pit bread in half to form 4 pockets and spoon equal amounts of filling into each half. Top with cheese and serve. Nutrition Facts per Serving Calories, 250; Carbohydrates, 37 g; Protein, 10 g; Total Fat, 10 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 11 g; Total Sugars, 5 g; Sodium, 390 mg; Calcium, 121 mg; Folate, 47 mcg; Iron, 2 mg; Percent of Calories from Fat, 36%  Makes 4 servings / ½ pita each. This recipe courtesy of Network for a Healthy California Print Recipe

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