Southwestern Pitas With Black Bean And Corn Pico De Gallo Recipes

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SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO



Southwestern Pitas With Black Bean and Corn Pico De Gallo image

This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.

Provided by grneyedmustang

Categories     Mexican

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

8 ounces black beans, rinsed and drained
1/2 cup frozen corn, cooked and drained
3 tablespoons chopped cilantro
2 teaspoons minced garlic
1 teaspoon lime juice
1/4 cup chopped onion
2 small roma tomatoes, chopped
salt and pepper
1 tablespoon chopped jalapeno (optional)
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
6 pita breads, cut in half
16 ounces sour cream
1 cup cheddar cheese

Steps:

  • Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
  • Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
  • Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
  • Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15

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