Looking for a yummy healthy recipe that you can make up on Sunday night and have your lunches all ready for work during the week!
Use the mixture in a pita, with tortilla scoops or even mix in some shredded chicken or grilled tilapia fish (yes.. Im in love with tilapia)
1 (15-ounce) can black beans drained and rinsed
1 cup frozen corn, thawed
1 cup canned tomatoes
1 avocado, chopped
1 mango, or fresh peach diced
1 clove garlic chopped fine
1 teaspoon parsley
1⁄8 teaspoon cayenne pepper
2 teaspoons lemon juice
½ teaspoon chili powder
2 medium whole wheat pita pockets
1⁄3 cup shredded Mozzarella cheese
In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne
pepper, lemon juice, and chili powder.
Cut pita bread in half to form 4 pockets, and spoon equal
amounts of filling into each half. Top with cheese and serve.