Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hi there Artists. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- Substances
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- 2 poblano peppers
- 4 entire wheat pita rounds
- ½cup low-sugar barbecue sauce
- ½cup shredded Monterey Jack cheese
- 1 15-oz. can low-sodium black beans, drained and rinsed
- 1 massive avocado, thinly sliced
- ¼cup chopped cilantro leaves, for garnish
- Instructions
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Preheat the oven to 400°.
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Use a knife to poke a gap in every pepper. Place on a baking sheet lined with foil or parchment paper. Place within the oven and roast till the pores and skin is blistered and the peppers are fork-tender, about 10 minutes.
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Put the roasted peppers in a ziplock bag and seal. Let relaxation till cool, about 10 minutes. Take away peppers from the bag and gently peel away the pores and skin. Take away the seeds and chop the pepper into small items.
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Place the pita bread on a baking sheet. Prime with barbecue sauce, cheese, beans, and roasted peppers.
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Bake for six–7 minutes, or till the cheese is melted.
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Serve garnished with avocado slices and cilantro.
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