- 4 whole wheat pitas
- 1 can red kidney beans, drained and rinsed
- 1 ripe avocado, sliced
- 4 tablespoons plain nonfat Greek yogurt, divided
- salt, pepper and garlic powder to taste
Preheat oven to 325 F and place pitas on lined baking sheet. Warm for 10 minutes. While the pitas are toasting, heat kidney beans 5-6 minutes in a small pan and add salt, pepper, and garlic powder to taste. Once pitas are warmed, mash 1/4 of avocado onto each pita and top evenly with kidney beans. Top each pita with 1 tablespoon of Greek yogurt and sprinkle with green onions, if desired. Serves 4.
Nutritional Info Per Serving:
Calories: 365 Protein: 27g Carbs: 47g