- 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
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!