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Avocado Pita

December 30, 2017

Avocados are not the easiest to eat especially when you're not used to eating this fruit, but it is a great nutrient dense snack.  Avocados protect against chronic diseases like stroke, hypertension, and diabetes.  It is packed with Potassium, Vitamin E, and fiber to help with digestion.  Try this unique meal for a snack or a light meal!


  • 4 whole wheat pitas 

  • 1-15oz can red kidney beans

  • 4 ripe avocados (you can find them already mashed also)

  • Low-fat sour cream (Greek yogurt or hummus)

  • Handful of green onions 

  • Salt/pepper to taste

  • 2 teaspoons garlic powder, divided, plus more to taste


The Pitas

  1. Preheat oven to 325 degrees and line baking sheet with parchment paper

  2. Place pitas on baking sheet and let them get warm for about 10 minutes until warm (you can make them more crispy by baking longer)

  3. While the pitas are toasting in the oven, heat up the beans in a small fry pan and add seasonings like a dash of salt, pepper, and garlic powder. Leave on the fry pan about 5-6 minutes just until warm

  4. Mash up 4 avocados. Add seasonings salt (dash), pepper and garlic powder; Mix well

  5. Once your pitas are toasty, and the beans are ready, you can assemble 

To Assemble

  1. Take a generous spoonful of mashed avocado and spread it across your warm, toasty pita

  2. Throw on about 1/4 to 1/3 cup of beans to each pita

  3. Dollop each pita with a serving of low-fat sour cream, Greek yogurt, or hummus.

  4. Sprinkle with green onions or scallions and season with a dash of salt/pepper

Happy Eating!

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