1. To make the crisps: Preheat the oven to 375°F. Cut pita wedges and corn tortillas into bite-size wedges and lightly sprinkle with oil and salt. Bake in oven for 10 minutes, turning over after 5 minutes. Let cool.
2. In a large bowl, mix cottage cheese, black beans, corn, cucumber, and red pepper. Add the lime and spices, stir and refrigerate for about 15 minutes. Add avocado and sunflower seeds just before serving.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Ranger Lemaster, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
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