Black Bean Pita Pockets

Name: Black Bean Pita Pockets
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Cuisine: Mexican Recipes
Ingredients: 3/4 cup canned black beans, rinsed and drained; 1/2 cup frozen corn, thawed; 2 bacon strips, cooked and crumbled; 2 tablespoons chopped sweet red pepper; 2 tablespoons mayonnaise; 1 tablespoon finely chopped celery; 1 teaspoon sugar; 1 teaspoon finely chopped onion; 1 teaspoon cider vinegar; 1 teaspoon olive oil; 1 pita bread (6 inches), halved; 3/4 cup torn romaine; 1 plum tomato, seeded and chopped

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Directions

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts

1 filled pita half (prepared with reduced-fat mayonnaise): 319 calories, 11g fat (2g saturated fat), 12mg cholesterol, 615mg sodium, 45g carbohydrate (6g sugars, 7g fiber), 12g protein.