Black Bean Fajita Meatball Pitas Recipe #380821
Altered recipe from Clean Eating Magazine - July/August 2009
30 min | 20 min prep
SERVES 6
- 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
- Preheat oven to 425F.
- 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.
- 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.
- In a small bowl, blend yogurt with cilantro and remaining 1t lime juice, set aside.
- 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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5 stars