Tex-Mex Pita Pizzas

Ingredients

• Onion

  raw

  1 cup, chopped or 160g

• Red bell pepper

  raw

  1 cup, chopped or 149g

• Garlic

  raw

  2 cloves, minced or 6g

• Cumin seed

  ½ tsp, ground or 2g

• Black beans

  raw

  425g

• Sweet corn

  yellow, frozen, on the cob

  1 cup kernels or 164g

• Pita

  Trader Joe's

  6 pita or 340g

• Florida avocado

  raw

  ¾ fruit without skin and seeds or 230g

• Salsa

  1 cup or 260g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.
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. If you have taco seasoning, that would be nice to add now too.
3. Meanwhile, place the pita rounds on the prepared baking sheets. Bake until lightly toasted or place them in a toaster.
4. Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro. If you are taking these as a to-go lunch, you can skip toasting the pita, and instead cut it in half and use the pockets to stuff with the avocado and bean mixture.
5. (source: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/tex-mex-pita-pizzas/)