Every Helping
Sign in

Snack recipe · from the recipe book

Black Bean Cheddar Melt Pita Toasts

Crisp oven-toasted pitas spread with lime-bright avocado, topped with cumin black beans, sweet corn kernels and bubbling cheddar, finished with salsa and cilantro.

Black Bean Cheddar Melt Pita Toasts

Ingredients

  • 4 large pitas256 gWhole-wheat pita
  • 2¼ tsp10 gOlive oil
  • 1 whole200 gAvocadopitted and scooped
  • ½ lime, juiced20 gLime juice
  • ⅛ tsp1 gSalt
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • ⅔ cup80 gCorn kernels, frozenthawed and patted dry
  • 1 tsp2 gGround cumin
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ¼ cup60 gJarred salsa
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Thaw the frozen corn kernels in a strainer under cool running water, then pat them dry.
  2. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  3. Brush both sides of the pitas with the olive oil, set them on the pan and bake 5 minutes until lightly crisp.
  4. Meanwhile, mash the avocado with the lime juice and salt in a bowl.
  5. In a second bowl, toss the black beans and the thawed corn kernels with the cumin.
  6. Spread the avocado mash over the warm pitas, top with the black bean and corn mixture, then scatter the cheddar over each.
  7. Bake 6 to 8 minutes until the cheddar is melted and bubbling and the corn is heated through.
  8. Spoon the salsa over the toasts, sprinkle with the cilantro, cut each pita in half and serve warm.

Contains: Milk, Gluten. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book