Empanapita
By 30 Minutes or Less
Similar to the Spanish empanada, this empana"pita" uses pita bread for the shell!

Like Share Print
  • Prep Time: 20 minutes
Category: Main Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green, Blue

Ingredients

2 cups black beans, low-sodium, drained and rinsed

2 cups frozen broccoli, corn, pepper and other vegetables mixture, thawed

2 cups chicken breasts, boneless, skinless, grilled, diced

1/2 cup mozzarella cheese, low-moisture, part-skim, shredded 

1 Tbsp cilantro, fresh, chopped

2 Tbsp scallions, chopped 

2- 6 inch pitas, whole wheat 

Directions

  1. Preheat oven 400 degrees Fahrenheit.
  2. Combine beans, vegetables, chicken, cheese and seasonings in large bowl. Mix well.
  3. Cut pitas in half and open the pockets. Divide filling evenly between the four halves. 
  4. Place pitas on a nonstick baking sheet and bake for about 10 minutes until the filling is hot, cheese melts and chicken is reheated.
  5. Serve.

Nutritional Information

  • Calories:    390
  • Carbohydrates:    41g
  • Total Fat:    7g
  • Cholesterol:    85mg
  • Saturated Fat:   2.5g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    16%
  • Sodium:    560 mg
  • Protein:    39g
  • Recipe Credit
  • Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

 

 

Make a Comment:

Your email address will not be published.

  • 0 new comments
Showing 0 comments
No comments yet.