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Dinner recipe · from the recipe book

Black Bean and Corn Pita Melts

Crisp toasted pita pockets stuffed with smoky mashed black beans, sweet corn and peppers under a gooey layer of melted cheddar and queso fresco.

Black Bean and Corn Pita Melts

Ingredients

  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 2½ cups430 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozenthawed
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow onionfinely chopped
  • 2 cloves6 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 tbsp14 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ½ lime, juiced20 gLime juice
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ⅓ cup crumbled40 gQueso frescocrumbled
  • ½ cup chopped8 gFresh cilantrochopped
  • 1 medium123 gTomatoesdiced

Steps

  1. Thaw the frozen corn kernels in a colander under cool running water and shake dry.
  2. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  3. Heat the olive oil in a skillet over medium heat. Add the onion, red bell pepper and jalapeño and cook 5 minutes until softened.
  4. Stir in the garlic, cumin and chili powder and cook 1 minute until fragrant.
  5. Add the black beans and the thawed corn kernels, cook 3 minutes, then mash about half of the beans in the pan with a fork. Stir in the lime juice and remove from the heat.
  6. Mix the cheddar and queso fresco in a small bowl. Spoon half of the cheese mix into the pita pockets, then fill them with the bean and corn filling.
  7. Set the pockets on the sheet pan and top with the remaining half of the cheese mix.
  8. Bake 10 to 12 minutes, until the pita is crisp and the cheese is melted and bubbling.
  9. Top with the diced tomato and chopped cilantro and serve hot.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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