Tex-Mex Pita Pizzas


  • 1 cup chopped onion
  • 1 cup chopped bell pepper, any color
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 6 6- to 7-inch whole wheat pita rounds
  • 1 cup chopped avocado
  • 1 cup oil-free salsa
  • 2 tablespoons snipped fresh cilantro

Cooking Instructions

Step 1: Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

Step 2: In a large saucepan, bring 1/4 cup of water to a boil.  Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking.  Stir in the beans and corn.  Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.

Step 3: Meanwhile, place the pita rounds on the prepared baking sheets.  Bake for 10 to 15 minutes or until lightly toasted.

Step 4: Mash the avocado.  Spread pita rounds with avocado and bean mixture.  Top with salsa and sprinkle with cilantro.

Enjoy these quick & easy pita pizzas from Forks Over Knives!