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Mexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
15 minServes 1Nutri-Score B€
B
15 min
15 minMexican Pinto Beans with Chicken, Cottage Cheese and Cheddar
what you need
Ingredients
Mexican pinto beans (pouch, ready to heat)Pantry250 g
canned chicken (drained)Meat140 g
cottage cheese (added off the heat)Dairy100 g- salsa (to taste)Pantry60 g
cheddar (freshly shredded)Dairy30 g
per serving
Nutrition
658kcal
- Carbs
- 55 g
- Proteins
- 60 g
- Fat
- 22 g
what you’ll use
Tools
Frying pan
Grater
Colander
step by step
Method
- Step 1
Heat the beans
- Pour the pinto beans into a pan and warm them over medium heat.
- Step 2
Add the chicken
- Drain the canned chicken.
- Add it to the beans and stir until everything is hot.
- Step 3
Shred the cheese
- Grate the cheddar with a rotary grater.
- Step 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.
- Step 5
Top and serve
- Transfer to a bowl and top with the shredded cheddar.