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Black Bean Queso Fresco Pita Melts

Crisp-edged pitas spread with lime-bright avocado, topped with smoky cumin black beans, sweet corn and melty cheddar and queso fresco.

Black Bean Queso Fresco Pita Melts

Ingredients

  • 4 large pitas256 gWhole-wheat pita4 large pitas
  • 1 whole200 gAvocadopitted
  • ½ lime, juiced20 gLime juice
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • ¾ cup120 gCorn kernels, canned, drained
  • ½ medium60 gRed onionfinely diced
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ⅔ cup shredded70 gCheddar cheeseshredded
  • ⅓ cup crumbled50 gQueso frescocrumbled
  • ½ cup chopped8 gFresh cilantrochopped
  • 1¾ tsp8 gOlive oil
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Brush the pitas on both sides with the olive oil, set them on the pan and bake 4 minutes until lightly crisp.
  3. Meanwhile, mash the avocado with the lime juice and the salt in a small bowl until mostly smooth.
  4. In another bowl, lightly mash the black beans with a fork, then stir in the canned corn kernels, red onion, cumin and smoked paprika to make the bean and corn mixture.
  5. Spread the avocado mash over the warm pitas, then spoon the bean and corn mixture over each.
  6. Scatter the cheddar and then the queso fresco over the tops.
  7. Bake 6 to 8 minutes, until the cheddar is melted and bubbling at the edges.
  8. Sprinkle with the cilantro, cut each pita into wedges and serve warm.

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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