Ingredients for Black Bean Fajita Meatball Pitas
- Canned Black Beans
- Lean Ground Turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Garlic Cloves
- 1 large egg white
- 3 teaspoons lime juice (divided)
- Cooking Spray
- Bell Peppers
- Onion
- Plain Yogurt
- 1/4 cup chopped fresh cilantro
- Pita Bread
- 1 tablespoon mashed avocado (per pita)
- Tomatoes
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How to Make Black Bean Fajita Meatball Pitas
- Preheat oven to 425°F (220°C).
- In a large bowl, mash 1 (15-ounce) can black beans until mostly smooth but still slightly chunky.
- Add 1 pound ground turkey, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 cloves minced garlic, 1 large egg white, and 2 teaspoons lime juice. Gently mix with your hands until well combined.
- Roll the mixture into 24 golf ball-sized meatballs.
- Place meatballs on a foil-lined baking sheet lightly misted with cooking spray.
- Bake for 15 minutes.
- Meanwhile, spray a large skillet with cooking spray and set over medium-high heat. Add 1 bell pepper (any color), chopped, and 1/2 medium onion, sliced. Sauté for 5-10 minutes, until crisp-tender, tossing frequently.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, and 1 teaspoon lime juice.
- To assemble, place 2 meatballs in each pita pocket. Top with about 1/4 cup of the pepper-onion mixture, 1 1/4 tablespoons of the yogurt sauce, 1 tablespoon mashed avocado, and 1 tablespoon diced tomato.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
21g
Fat
17g
Carbs
18g
