2 (6½-inch) whole-wheat pitas.
1 cup of salsa (pay attention to the labels, beware of extra sugar).
For filling: 2 packs of low-sodium black beans, rinsed.
2 C frozen broccoli, corn, and pepper vegetable mix, thawed.
2 C grilled boneless, skinless chicken breast, diced (about 4 small breasts).
½ C shredded low-moisture part-skim organic mozzarella cheese
1 Tbsp fresh cilantro, rinsed, dried, and chopped
2 Tbsp scallions (green onions), rinsed and chopped (or substitute red onions)
Preheat oven to 400 ºF.
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 1½ 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 pita empanada with ¼ cup of a cup of salsa of your choice.