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Mexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
15 minPorcje: 1Nutri-Score B€
B
15 min
15 minMexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
czego potrzebujesz
Składniki
Mexican pinto beans (pouch, ready to heat)Spiżarnia250 g
canned chicken (drained)Mięso140 g
cottage cheese (added off the heat)Nabiał100 g- salsa (to taste)Spiżarnia60 g
cheddar (freshly shredded)Nabiał30 g
na porcję
Wartości odżywcze
658kcal
- Węglowodany
- 55 g
- Białko
- 60 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Patelnia
Tarka
Durszlak
krok po kroku
Przygotowanie
- Krok 1
Heat the beans
- Pour the pinto beans into a pan and warm them over medium heat.
- Krok 2
Add the chicken
- Drain the canned chicken.
- Add it to the beans and stir until everything is hot.
- Krok 3
Shred the cheese
- Grate the cheddar with a rotary grater.
- Krok 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.
- Krok 5
Top and serve
- Transfer to a bowl and top with the shredded cheddar.