cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 683 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 avocado
  • 2 (15 oz) cans black beans
  • ½ (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 1 cup frozen corn
  • 2 limes
  • ½ cup plain Greek yogurt
  • 1 medium red onion
  • 1 (5 oz) pkg spring mix (mixed greens)
  • 2 tomatoes
  • 4 whole grain pitas
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • garlic powder
  • honey
  • onion powder
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    • 1 avocado
    • 2 limes
    • 2 tomatoes
    • 1 small bunch cilantro
    • 1 (5 oz) pkg spring mix (mixed greens)
  3. Halve and pit the avocado. Slice thinly while still in skin, then scoop out into a small bowl and mash with a fork until smooth.
  4. Juice one of the limes into the bowl with the avocado; cut remaining lime into wedges and set aside.
  5. Add yogurt, honey, and spices to the bowl; whisk to combine the dressing and set aside.
    • ½ cup plain Greek yogurt
    • 1 tsp honey
    • ½ tsp cumin
    • ½ tsp chili powder
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp salt
  6. Small dice tomatoes and place in a large bowl.
  7. Peel and small dice onion; add to the bowl with the tomatoes.
    • 1 medium red onion
  8. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  9. Place corn in a colander and run under cold water to thaw. Drain and rinse beans in the colander with the corn; set aside to drain further.
    • 1 cup frozen corn
    • 2 (15 oz) cans black beans
  10. Place pitas on a large baking sheet pan and drizzle with oil. Place in the oven and bake until pitas are toasted, 2-3 minutes.
    • 4 whole grain pitas
    • 4 tsp extra virgin olive oil
  11. Meanwhile, add corn, beans, and mixed greens to the bowl with the tomatoes; toss to combine the salad.
  12. Coarsely grate cheddar.
    • ½ (8 oz) block cheddar cheese
  13. To serve, divide pitas between plates, then top with salad, cheese, and dressing. Place lime wedges on the side and enjoy!

Nutrition per Serving

Calories
683
Fat
25g
Net Carbs
67g
Protein
31g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • tongs
  • whisk or fork