Make Ahead

Chicken and Pinto Bean Sauté

February  4, 2015
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  • Serves 4
Author Notes

Make a Mexican-inspired dinner tonight that everyone in the family is sure to enjoy! By rinsing and draining the beans twice, you remove a large portion of the sodium found in all types of canned beans. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 medium onion, finely chopped
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 15-ounce cans pinto beans, well rinsed and drained
  • 4 green onions, thinly sliced
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1/2 cup fat-free sour cream
  • 4 flour tortillas
  1. Heat a large skillet sprayed with vegetable cooking spray over medium heat. Add onions and cook until golden brown, about 5 minutes. Add chicken and cook until browned.
  2. Add beans, green onions, and spices and cook until chicken is no longer pink and onions are tender.
  3. Serve with fat-free sour cream and warmed flour tortillas.
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