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The following individuals need recognition for their involvement of this websites formation.

• Justin Alabata

• Danny Ruiz

• Mr. Rodney Pidu

• Alina Bokich

• Kymberly Parker

• Joshua Alabata

• Danaran Frederick

• Maureen Frederick

Books that Matter

Desire of Ages - Ellen White

Steps to Christ - Ellen White

The Five Love Languages - Gary Chapman

Sacred Parenting - Gary Thomas

Advent Home - Ellen White

Growing True Disciples - George Barna

Five Signs of a Loving Family - Gary Chapman

READY IN: 30 MINUTES

• MAKES 6 SMALL PIZZAS

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy.

By Darshana Thacker, Aug 15, 2018

INGREDIENTS

• 1 cup chopped onion

• 1 cup chopped bell pepper, any color

• 2 cloves garlic, minced

• ½ teaspoon ground cumin

• 1 15-ounce can black beans, rinsed and drained

• 1 cup fresh or frozen corn kernels

• 6 6- to 7-inch whole wheat pita rounds

• 1 cup chopped avocado

• 1 cup oil-free salsa

• 2 tablespoons snipped fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.

3. Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.

4. Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

TAGS: PIZZA, TEX MEX