Black Bean Fajita Meatball Pitas

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Altered recipe from clean eating magazine - july/august 2009

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Steps

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Preheat oven to 425f.

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In a large bowl mash beans until smooth but a little chunky.

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Add turkey , chili , cumin , oregano , garlic , egg white and 2 t lime juice with clean hands until well blended.

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Roll mixture into 24 golf ball size meatballs.

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Place on a foil lined cookie sheet misted with cooking spray.

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Bake for 15 minutes.

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Meanwhile , spray a skillet and set over medium-high heat until hot.

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Add peppers and onion and saute for 5-10 minutes , until crisp tender , tossing frequently.

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In a small bowl , blend yogurt with cilantro and remaining 1t lime juice , set aside.

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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.

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Ingredients

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canned black beans, lean ground turkey, chili, cumin, oregano, garlic cloves, egg white, lime juice, cooking spray, bell peppers, onion, plain yogurt, cilantro, pita bread, avocado, tomatoes