Black Bean Pitas

• 1 (8 ounce) can no-salt-added tomato sauce (I like Hunts)
• 1/4 teaspoon balsamic vinegar
• 1 (15 ounce) can low-sodium black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon dried cilantro
• 1/16 teaspoon cayenne pepper (or to taste)
• 1 large green pepper, chopped
• 1 small onion, chopped
• 2 mushrooms, chopped
• 1/2 teaspoon oil (to coat pan)
• 4 pita bread, cut crosswise and opened to create pocket

1. Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
2. Chop pepper, onion and mushrooms. Set aside.
3. Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
4. Stir in the tomato-bean mixture and simmer until heated through.
5. Fill each pita half with about 1/8 of the bean mixture.

salt, balsamic vinegar, black beans, corn, chili powder, ground cumin, onion powder, cilantro, cayenne pepper, green pepper, onion, mushrooms, oil, pita bread

Taken from www.food.com/recipe/black-bean-pitas-513968 (may not work)