Best Southwestern Pitas With Black Bean And Corn Pico De Gallo Recipes

BLACK BEAN PICO DE GALLO

Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO

Southwestern Pitas With Black Bean and Corn Pico De Gallo image

This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.

Provided by grneyedmustang

Categories Mexican

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces black beans, rinsed and drained
1/2 cup frozen corn, cooked and drained
3 tablespoons chopped cilantro
2 teaspoons minced garlic
1 teaspoon lime juice
1/4 cup chopped onion
2 small roma tomatoes, chopped
salt and pepper
1 tablespoon chopped jalapeno (optional)
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
6 pita breads, cut in half
16 ounces sour cream
1 cup cheddar cheese

Steps:

Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15

PICO DE GALLO

Pico de Gallo image

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Provided by Rachel Love

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 3h20m

Yield 12

Number Of Ingredients 9

Ingredients

6 roma (plum) tomatoes, diced
½ red onion, minced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Bek's Black Bean Salsa/Pico De Gallo image

I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.

Provided by Gatorbek

Categories Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans Rotel Tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Steps:

Combine all ingredients in a large bowl.
Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
Variations:
Try roasted red bell pepper instead of fresh for a great, smoky taste.
Use different colored bell peppers for a more festive look.
Add 1/4 cup diced red onion.
Add diced jalepenos or habaneros to kick it up.
Let me know any other variations you try!

Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3