Empanapita

Preparation Time: 20 minutes
2 cups black beans, low-sodium, drained and rinsed 2 cups frozen broccoli, corn, pepper and other vegetable 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
Preheat oven 400° F. Combine beans, vegetables, chicken, cheese and seasonings in large bowl. Mix well. Cut pitas in half and open the pockets. Divide filling evenly between the four halves. Place pitas on a nonstick baking sheet and bake for about 10 minutes until the filling is hot, cheese melts and chicken is reheated. Serve.
Serves: 4
1 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 390 Total Fat: 7g Saturated Fat: 2.5g % of Calories from Fat: 16% % Calories from Sat Fat: 6%		Protein: 39g Carbohydrates: 41g Cholesterol: 85mg Dietary Fiber: 8g Sodium: 560mg
Each serving provides: An excellent source of fiber, vitamins B3, B6 and C, iron, manganese, phosphorous and selenium, and a good source of vitamins B1, B2 and K, calcium, magnesium, potassium and zinc.

Recipe courtesy of the U.S. Department of Health & Human Services.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes