Black Bean Fajita Meatball Pitas
- Preheat oven to 425F.
- In a large bowl mash beans until smooth but a little chunky. Add turkey, chili, cumin, oregano, garlic, egg white and 2 t lime juice with clean hands until well blended. Roll mixture into 24 golf ball size meatballs. Place on a foil lined cookie sheet misted with cooking spray. Bake for 15 minutes.
- Meanwhile, spray a skillet and set over medium-high heat until hot. Add peppers and onion and saute for 5-10 minutes, until crisp tender, tossing frequently.
- In a small bowl, blend yogurt with cilantro and remaining 1t lime juice, set aside.
- To assemble, place 2 meatballs in a pita pocket top with about 1/4 c pepper-onion mixture, 1 1/4 T yogurt sauce, 1 T avocado and 1 T tomato.