Black Bean Fajita Meatball Pitas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Altered recipe from Clean Eating Magazine - July/August 2009 Ingredients:
2 cups canned black beans, rinsed & drained |
1 lb lean ground turkey |
1 teaspoon chili |
1 teaspoon cumin |
1 teaspoon oregano |
2 garlic cloves, crushed |
1 egg white |
3 teaspoons lime juice |
cooking spray |
2 bell peppers, sliced |
1 onion, sliced |
1 cup plain yogurt, drained |
4 tablespoons cilantro |
6 whole wheat pita bread, halved |
1 avocado, pitted & chopped |
1 tomato, diced |
Directions:
1. Preheat oven to 425F.
2. In a large bowl mash beans until smooth but a little chunky. Add turkey, chili, cumin, oregano, garlic, egg white and 2 t lime juice with clean hands until well blended. Roll mixture into 24 golf ball size meatballs. Place on a foil lined cookie sheet misted with cooking spray. Bake for 15 minutes.
3. Meanwhile, spray a skillet and set over medium-high heat until hot. Add peppers and onion and saute for 5-10 minutes, until crisp tender, tossing frequently.
4. In a small bowl, blend yogurt with cilantro and remaining 1t lime juice, set aside.
5. To assemble, place 2 meatballs in a pita pocket top with about 1/4 c pepper-onion mixture, 1 1/4 T yogurt sauce, 1 T avocado and 1 T tomato.
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