Black Bean Pita Pockets

Ingredients 
  • Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 can of black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup sliced cherry tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 2 tbsp Fresh cilantro, chopped
  • ½ cup Red onion, diced
  • ¼ cup Olive oil
  • 2 tbsp Lime juice
  • 1 tsp Garlic powder
  • ¼ tsp Chili powder
  • ½ tsp Cumin
  • 1 tsp Sea Salt
  • ½ tsp Pepper

To Serve:

  • 1 avocado, sliced
  • Feta cheese, crumbled
  • Mixed greens
Directions 

Black Bean Pita Pockets

In a separate bowl, mix together ¼ cup olive oil, 2 tbsp lime juice, 1 tsp sea salt, ½ tsp pepper, ½ tsp cumin,¼ tsp chili powder, and 1 tsp garlic powder.

Whisk to combine. Mix well, then set aside.

To a large mixing bowl, combine the can of drained and rinsed black beans,1 cup thawed corn, 1 cup sliced cherry tomatoes,1 jalapeno, seeded and chopped, ½ diced red onion, and 2tbsp fresh chopped cilantro.

Pour the dressing over the black bean salad. Mix until combined.

Warm the pitas up in pan. Slice in half and open the pockets.

Line each pita pocket with a handful of the mixed greens of your choice.

Add sliced avocado and a scoop of the black bean salad. Finish with a sprinkle of feta cheese.

Enjoy! This recipe makes 4 pita sandwiches.