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Similar to the Spanish empanada, this empana"pita" uses pita bread for the shell!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red Yellow/Orange White Green Blue

Preparation time: 20 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 1


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

½ cup mozzarella cheese, low-moisture, part-skim, shredded 

1 Tbsp cilantro, fresh, chopped

2 Tbsp scallions, chopped 

2- 6 inch pitas, whole wheat 

  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.

Credit: Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

Nutritional Information per Serving
Calories: 390 Carbohydrates: 41g
Total Fat: 7g Cholesterol: 85mg
Saturated Fat: 2.5g Dietary Fiber: 8g
% of Calories from Fat: 16% Sodium: 560mg
Protein: 39g  



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