Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Number of Servings: 4
Similar to a Spanish empanada, this empana"pita" uses pita bread for the shell
- 2 (6 and 1/2-inch) whole-wheat pitas
- 1 cup salsa
- 2 cup canned low-sodium black beans, rinsed
- 2 cup frozen broccoli, corn, and pepper vegetable mix, thawed (Leftover Friendly)
- 2 cup grilled boneless, skinless chicken breast, diced (about 4 small breasts)
- 1/2 cup shredded low-moisture part-skim mozzarella cheese
- 1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
- 2 Tbsp scallions (green onions), rinsed and chopped (or substitute red onions)
- Preheat oven to 400 °F.
- Combine beans, vegetables, chicken, cheese, and seasonings. Mix well.
- Cut pitas in half, and open the pockets. Divide filling evenly between the four halves (about 1 and 1/2 cups each).
- 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 each empanapita with 1/4 cup of salsa.
Note: If you can't find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.