![Stuffed pita with feta and pepperoncini](https://cdn.statically.io/img/www.allrecipes.com/thmb/priN1PgbSAi4mQH0LrVmWHByj1E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/216916fiesta-pitalutzflcat4x3-961fdf1a96654d0992a8bc4a8d63dc1d.jpg)
Ingredients
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1 (6-inch) whole wheat pita bread
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½ cup vegetarian refried beans
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¼ avocado - peeled, pitted and diced
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2 tablespoons fresh salsa, or to taste
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2 tablespoons crumbled feta cheese
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2 teaspoons chopped fresh cilantro, or to taste
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hot sauce to taste
Directions
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Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
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Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.
Nutrition Facts (per serving)
1069 | Calories |
46g | Fat |
146g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 1069 | |
% Daily Value * | |
Total Fat 46g | 59% |
Saturated Fat 9g | 46% |
Cholesterol 17mg | 6% |
Sodium 1865mg | 81% |
Total Carbohydrate 146g | 53% |
Dietary Fiber 31g | 111% |
Total Sugars 9g | |
Protein 32g | 64% |
Vitamin C 33mg | 37% |
Calcium 238mg | 18% |
Iron 9mg | 49% |
Potassium 1995mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.