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.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, mash the black beans until mostly smooth with a fork or potato masher, leaving some texture.

Step 3

Add breadcrumbs, egg, minced garlic, cumin, chili powder, salt, and black pepper to the black beans. Mix until well combined.

Step 4

Form the mixture into small 1.5-inch diameter meatballs and place them on the prepared baking sheet.

Step 5

Bake the black bean meatballs for 15-20 minutes, turning them halfway through, until firm and lightly golden.

Step 6

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion.

Step 7

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.

Step 8

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.

Step 9

Warm the pita bread in the oven or on a skillet, just until soft and pliable.

Step 10

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.

Step 11

Garnish with chopped cilantro and serve immediately. Enjoy!

Nutrition Facts

Serving size	1359.6 grams (1359.6g)

Amount per serving	% Daily Value*
Calories	2204

Total Fat 84.20g	108%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 10.00g
Cholesterol 1mg	0%
Sodium 5019mg	218%
Total Carbohydrate 320.50g	117%
Dietary Fiber 62.10g	222%
Total Sugars 31.10g
Protein 70.50g	141%

Vitamin D 0IU	0%
Calcium 372mg	29%
Iron 25mg	138%
Potassium 3218mg	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.

Source of Calories

Fat: 32.6%

Protein: 12.1%

Carbs: 55.2%