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Kidney bean pita with creamy yogurt
323 kcal per person
20g Protein
54g Carbs
3g Fat
16g Fiber
Ingredients
- 1 pita, whole wheat
- 1 tomato
- ½ cucumber
- 3 ounces kidney beans (84 g)
- 1 ounce corn (28 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 squeeze lime juice (5 ml)
- 2 tablespoons yogurt, nonfat (30 ml)
Preparing this recipe
- Toast the pita in a toaster or grill pan until lightly crisp.
- Dice the tomato and cucumber.
- In a bowl, combine the kidney beans, tomato, cucumber, corn, paprika and lime juice. Season with salt and pepper.
- Cut the pita open and fill with the mixture. Top with the yogurt.
Tip van FitChef
1. Sprinkle with fresh cilantro or stir in ½ tsp Sriracha for extra flavor.
2. Mix a bit of garlic powder or fresh garlic into the yogurt.
