Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 2 poblano peppers
• 4 whole 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 large avocado, thinly sliced
• ¼cup chopped cilantro leaves, for garnish

Directions

1. Preheat the oven to 400°.

2. Use a knife to poke a hole in each pepper. Place on a baking sheet lined with foil or parchment paper. Place in the oven and roast until the skin is blistered and the peppers are fork-tender, about 10 minutes.

3. Put the roasted peppers in a ziplock bag and seal. Let rest until cool, about 10 minutes. Remove peppers from the bag and gently peel away the skin. Remove the seeds and chop the pepper into small pieces.

4. Place the pita bread on a baking sheet. Top with barbecue sauce, cheese, beans, and roasted peppers.

5. Bake for 6–7 minutes, or until the cheese is melted.

6. Serve garnished with avocado slices and cilantro.