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    You are in: Home / Recipes / Southwestern Pitas With Black Bean and Corn Pico De Gallo Recipe
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    Southwestern Pitas With Black Bean and Corn Pico De Gallo

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    grneyedmustang's Note:

    This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Black Bean and Corn Pico De Gallo

    Directions:

    1. 1
      Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
    2. 2
      Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
    3. 3
      Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
    4. 4
      Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Southwestern Pitas With Black Bean and Corn Pico De Gallo

    Serving Size: 1 (161 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 317.0
     
    Calories from Fat 159
    50%
    Total Fat 17.6 g
    27%
    Saturated Fat 9.4 g
    47%
    Cholesterol 53.1 mg
    17%
    Sodium 266.6 mg
    11%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.1 g
    4%
    Protein 14.9 g
    29%

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