Nutrition Services

Focusing on the nutritional needs of our hungry neighbors in North Texas.

Research tells us that food insecurity and health issues often go hand-in-hand. For that reason, our nutrition services team works to ensure that NTFB's feeding programs take the nutritional needs of our hungry neighbors into account. In addition to providing access to nutritious foods, NTFB also works to teach families, seniors, and children about eating nutritiously on a budget, and partners with community gardens to gain more access to fresh, locally-grown produce.

Nutrition Education

NTFB has provided free culinary and nutrition education to low-income populations since 1996. In partnership with Share Our Strength’s Cooking Matters, NTFB offers food management courses to North Texans, teaching the basics of nutrition, cooking, food-budgeting, and food safety to promote healthful and affordable food choices. Annually, over 150 participants are served through six-week Cooking Matters courses coordinated by NTFB. In addition to Cooking Matters courses, NTFB provided Cooking Matters at the Store grocery store tours and offers nutrition workshops and cooking demos, reaching more than 1,100 low-income participants a year. NTFB also distributes about 120,000 free nutritional materials, including handouts, recipes, and cookbooks, to further promote and support health education for food-insecure audiences.

Healthy Pantry Nudges Project

The Healthy Pantry Nudges Project aims to promote healthy eating habits by implementing sustainable and low-cost strategies that affect the food pantry environment – including the use of messaging, signage, rearrangement of pantry space, layout, nutrition resources, education, and nudges. Nudges are subtle changes in the environment and arrangement of food pantries. The healthy choice is made the easy choice by improving the way healthy food is displayed and promoted. NTFB offers Partner Agencies pantry specific nutrition resources and direct education to support food distributions and encourage healthful options.

Food 4 Health

NTFB operated its Food 4 Health program from 2016-2019. The program focused on providing nutrition education and healthful food access to patients at local health clinics and faith-based health ministries to address chronic illness among food insecure clients. Participants were screened for food insecurity and referred into the program and as a result, were able to receive fresh produce, additional nutritious, nonperishable food items, nutrition education and recipes for 3 months at their clinic, through a 12-week program. Although our F4H program was phased out after its 4-year pilot, we created a Feeding with Impact Handbook for any clinics or agencies that wish to replicate the NTFB Food 4 Health Program model within their respective organizations.

Jan's Garden

Jan's Garden

In 2018, in conjunction with the grand opening of the Perot Family Campus, NTFB also broke ground on a sustainable, small-scale learning garden in honor of our late President and CEO, Jan Pruitt. Access to fresh produce is critical to the success of the North Texas Food Bank and to the health of the neighbors we serve.

NTFB is excited to operate a learning and demonstration garden that acts as a living and breathing display of nutritious food options. Jan's Garden offers tours and programming for all local community groups who desire to learn first-hand about the impact that healthful food choices can make.

Partner Gardens

NTFB partners with 20+ community partner gardens to grow and connect fresh produce to those in need. Partner Gardens donate anywhere from 10 percent to 100 percent of their yield to a local Partner Agency, while NTFB provides volunteers to help with planting, harvesting and weeding the garden. On average, our Partner Gardens donate between 20,000-40,000 pounds of garden-fresh produce to our partner agency network each year.

  • Big Tex Urban Farm, Fair Park-Dallas
  • City Square Community Garden, Dallas
  • City Square Cottages, Dallas
  • Community Harvest Garden, Plano
  • Coppell Community Garden, Coppell
  • Dolphin Heights Community Garden, Dallas
  • Eden’s Organic Garden, Balch Springs
  • First United Methodist Church- Richardson Ministry Garden, Richardson
  • The Giving Garden of Carrollton, Carrollton
  • Guidepost Montessori at Stonebriar, Frisco
  • Harvest Community Garden, Carrollton
  • Horizon Community Garden, Carrollton
  • Legacy Preparatory Charter Academy, Plano
  • Lorenzo De Zavala Environmental Science Academy, Grand Prairie
  • Merriman Park Elementary Garden
  • MLK Miles of Freedom Garden & Seedling Farm, Dallas
  • Moss Haven Farm, Richardson
    Our Saviour Community Garden, East Dallas
  • Singing Hills Community Garden, Dallas
  • Spring Creek Elementary Garden, North Dallas
  • St. Philips School Garden, Dallas
  • Sunny South Community Garden, Dallas
  • Temple Emanu-el, North Dallas
  • The UP Learning Garden at University Park Elementary School, North Dallas
  • We Over Me Farms at Paul Quinn College, South Dallas

Contact for information on becoming an NTFB partner garden.

Nutrition and Gardening

Since 1994, NTFB has worked to distribute fresh produce to food-insecure children, seniors and families in North Texas. In fact, NTFB distributed more than 26 million pounds of fresh fruits or vegetables in 2019.

The Food Bank works to source fresh produce from local and national growers and also rescues unsold produce from more than 170 grocery store retailers. Produce is distributed through a variety of sites and programs including NTFB Partner Agencies, the School Pantry Program, and Mobile Pantry Program. The work of distributing these delicate products requires refrigerated warehouse space, refrigerated trucks, and investment in manual labor to get the products out quickly. NTFB is deeply committed to providing more nutritious choices, especially given the health benefits of fresh produce.


Avocado Black Bean Enchildas

Avocado Black Bean Enchiladas

Servings: 5                                        
Total Time: 30 minutes

  • 2 large avocados, diced
  • 1 (15 ounces) can no salt added black beans, drained and rinsed
  • 1 1/2 cups reduced-fat shredded cheddar cheese, divided
  • 1 large red bell pepper, diced
  • 1 medium jalapeño, finely diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle pepper powder
  • 1 (10 ounces) can red enchiladas sauce
  • 10 corn tortillas
  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup fresh cilantro, chopped

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine avocados, black beans, 3/4 cup of cheese, bell pepper, jalapeno, cumin, and chipotle powder. Toss to combine.
  3. In a large casserole dish, pour half of the enchilada sauce on the bottom and set aside.
  4. Spoon avocado mixture into the center of a tortilla. Roll up and place seam side down in the baking dish. Repeat for all tortillas.
  5. Cover rolled tortillas with remaining enchilada sauce and cheese. Reserve any leftover avocado mixture for a garnish.
  6. Bake 20 minutes or until cheese is melted and sauce is bubbling.
  7. To serve, top with yogurt, cilantro, and leftover avocado mixture.

Adapted from

This material was funded by USDA's Supplemental Nutrition Assistance Program Education – SNAP-Ed. USDA is an equal opportunity provider, employer, and lender.


Porciones: 5                                       
Tiempo Total: 30 minutos

  • 2 aguacates grandes, trocitos de
  • 1 (15 onza) puede no-sal-agregan frijoles negros, vaciado y enjuagado
  • 1 1/2 tazas reducidas en grasa queso cheddar rallado, dividida
  • 1 pimiento rojo grande, cortado en dados
  • 1 media jalapeño, cortados finamente
  • 1/ cucharadita de comino
  • 1/2 cucharadita de pimienta de chipotle en polvo
  • 1 (10 onzas) puede enchiladas salsa roja
  • 10 tortillas de maíz
  • 1 taza yogur de griego sin grasa
  • 1/2 taza de cilantro fresco, picado

  1. Precaliente el horno a 350°F.
  2. En un tazón mediano, combine el aguacate, frijoles negros, 3/4 taza de queso, el pimiento, el comino, el jalapeño y chipotle en polvo. Revuelva para combinar.
  3. En una cacerola grande, vierta la mitad de la salsa para enchiladas en la parte inferior y déjela a un lado.
  4. Vierta la mezcla de aguacate en el centro de la tortilla. Ruede para arriba y coloque la costura hacia abajo en el molde. Repita el procedimiento para todas las tortillas.
  5. Cubrir las tortillas enrolladas con el resto de la salsa para enchiladas y queso. Reservar cualquier sobrante de la mezcla de aguacate para una guarnición.
  6. Hornear 20 minutos o hasta que el queso se derrita y la salsa esté hirviendo.
  7. Para servir, comienzo con el yogur, el cilantro y el sobrante de la mezcla de aguacate.

Adaptado de

Este material se desarrolló con fondos proporcionados por el Supplemental Nutrition Assistance Program Education (SNAP-Ed en inglés) del Departamento de Agricultura de los EE.UU. (USDA siglas en inglés). El USDA es un prestador, proveedor y empleador que ofrece igualdad de oportunidades.