Black Bean Fajita Meatball Pitas
Elevate your weeknight dinner game with these flavorful Black Bean Fajita Meatball Pitas, a perfect fusion of Tex-Mex flair and wholesome plant-based ingredients. Packed with protein-rich black bean meatballs spiced with cumin and chili powder, this recipe is paired with sautéed bell peppers, red onion, and a smoky touch of paprika for a fajita-inspired twist. Wrapped in warm, fluffy pita bread and topped with a creamy avocado-lime sauce, every bite bursts with fresh, zesty flavor. Quick to prep in under 30 minutes and perfect for any occasion, these pitas are a delicious vegetarian option that doesn’t compromise on heartiness or taste. Garnished with fresh cilantro, they make for a vibrant and satisfying meal your whole family will love.
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Recipe Information
Ingredients
- 400 grams Black beans (cooked, drained, and rinsed)
- 100 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper (sliced thin)
- 1 large Yellow bell pepper (sliced thin)
- 1 medium Red onion (sliced thin)
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 large Avocado
- 2 tablespoons Lime juice
- 3 tablespoons Greek yogurt (optional for sauce)
- 4 pieces Pita bread
- 2 tablespoons Cilantro (chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the black beans until mostly smooth with a fork or potato masher, leaving some texture.
Add breadcrumbs, egg, minced garlic, cumin, chili powder, salt, and black pepper to the black beans. Mix until well combined.
Form the mixture into small 1.5-inch diameter meatballs and place them on the prepared baking sheet.
Bake the black bean meatballs for 15-20 minutes, turning them halfway through, until firm and lightly golden.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion.
Sprinkle the smoked paprika over the vegetables and sauté for 6-8 minutes or until tender and slightly charred. Remove from heat and set aside.
For the avocado-lime sauce, mash the avocado in a small bowl, then mix in lime juice and Greek yogurt (optional) until smooth. Season with a pinch of salt.
Warm the pita bread in the oven or on a skillet, just until soft and pliable.
To assemble, spread a dollop of avocado-lime sauce on each pita. Add a few black bean meatballs and a generous portion of the fajita vegetables.
Garnish with chopped cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5019 mg | 218% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 31.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
