raw material
Poblano Peppers
½
15 oz. Canned low-sodium black beans, drained and rinsed
Large avocado, sliced Flakes
¼- direction
- Preheat oven to 400°.
- Poke a hole in each pepper with a knife. Place on a baking sheet lined with foil or parchment paper. Bake in the oven until the skin is blistered and the peppers are fork-tender, about 10 minutes.
-
- Place the roasted peppers in a ziplock bag and seal. Rest until cool, about 10 minutes. Remove the peppers from the bag and gently peel off the skins. Remove the seeds and chop the peppers into small pieces.
- Place the pita bread on a baking sheet. Top with BBQ sauce, cheese, beans, and roasted peppers.
- Bake for 6-7 minutes, or until cheese is melted.
Served with sliced avocado and cilantro.
Healthy, Meet Inbox Sign up for our newsletter and join us on the road to wellness.
