Quinoa and Black Bean Cake Pitas

¼ cup quinoa
1 tablespoon olive oil
½ cup finely chopped red onion
1 small clove garlic, minced
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¾ cup black beans, drained and rinsed (½ can)
2 whole wheat pita rounds, split horizontally
1 medium plum tomato, sliced
2 tablespoons plain nonfat Greek yogurt
2 tablespoons fresh cilantro leaves

Cook quinoa according to package directions. Preheat oven to 350 degrees. Heat oil in a medium skillet over medium heat. Add onion, garlic, cumin and cayenne; cook, stirring occasionally, 4 minutes or until tender. Add half of the beans and ½ cup water. Simmer 8 to 10 minutes or until most of the liquid is evaporated. Transfer mixture to a food processor. Add half of cooked quinoa. Process until smooth. Transfer to a medium bowl. Add remaining beans and cooked quinoa; stir to combine. Shape into 4 small patties. Place on a baking sheet coated with cooking spray. Bake 15 to 20 minutes or until crisp and browned, turning halfway through cooking time. Stuff each pita with black bean cakes, tomato, yogurt and
cilantro.

Serving Size: Makes 4 Servings