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Mexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
15 Min.Für 1Nutri-Score B€
B
15 Min.
15 Min.Mexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
was Sie brauchen
Zutaten
Mexican pinto beans (pouch, ready to heat)Vorräte250 g
canned chicken (drained)Fleisch140 g
cottage cheese (added off the heat)Milchprodukte100 g- salsa (to taste)Vorräte60 g
cheddar (freshly shredded)Milchprodukte30 g
pro Portion
Nährwerte
658kcal
- Kohlenhydrate
- 55 g
- Eiweiß
- 60 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Bratpfanne
Reibe
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Heat the beans
- Pour the pinto beans into a pan and warm them over medium heat.
- Schritt 2
Add the chicken
- Drain the canned chicken.
- Add it to the beans and stir until everything is hot.
- Schritt 3
Shred the cheese
- Grate the cheddar with a rotary grater.
- Schritt 4
Finish with cottage cheese and salsa
- Stir the cottage cheese into the hot pan, then take it off the heat so it doesn't get grainy.
- Blend the mixture if you don't like the cottage cheese texture.
- Add the salsa and stir.
- Schritt 5
Top and serve
- Transfer to a bowl and top with the shredded cheddar.