Plat
Mexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
15 minPour 1Nutri-Score B€
B
15 min
15 minMexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
ce qu’il vous faut
Ingrédients
Mexican pinto beans (pouch, ready to heat)Épicerie250 g
canned chicken (drained)Viandes140 g
cottage cheese (added off the heat)Produits laitiers100 g- salsa (to taste)Épicerie60 g
cheddar (freshly shredded)Produits laitiers30 g
par portion
Nutrition
658kcal
- Glucides
- 55 g
- Protéines
- 60 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Poêle
Râpe
Passoire
pas à pas
Préparation
- Étape 1
Heat the beans
- Pour the pinto beans into a pan and warm them over medium heat.
- Étape 2
Add the chicken
- Drain the canned chicken.
- Add it to the beans and stir until everything is hot.
- Étape 3
Shred the cheese
- Grate the cheddar with a rotary grater.
- Étape 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.
- Étape 5
Top and serve
- Transfer to a bowl and top with the shredded cheddar.