Southwestern Pitas With Black Bean and Corn Pico De Gallo

• Black Bean and Corn Pico De Gallo
• black beans, rinsed and drained↗8 ounces
• frozen corn, cooked and drained↗1⁄2 cup
• chopped cilantro3 tablespoons
• minced garlic2 teaspoons
• lime juice↗1 teaspoon
• chopped onion1⁄4 cup
• small roma tomatoes, chopped↗2
• salt and pepper
• chopped jalapeno (optional)1 tablespoon
• ground beef↗1 lb
• package taco seasoning1 ounce
• chopped onion1⁄4 cup
• chopped green bell pepper1⁄4 cup
• pita breads, cut in half6
• ounces sour cream↗16
• cup cheddar cheese↗1

Step-by-step instructions

1. 1

   Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.

2. 2

   Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).

3. 3

   Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.

4. 4

   Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.