Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup bell peppers, finely diced
- 1/2 cup black beans, rinsed and drained well
- 1 cup cottage cheese, blended smooth
- 1/2 cup thick salsa
- 1 cup shredded Colby Jack or cheddar cheese
- 1 tbsp taco seasoning
- 1/4 cup water
Instructions
- Heat a large skillet over medium-high heat. Saute the diced bell peppers for 3 to 4 minutes until they release their moisture and the pan is dry. Pat the rinsed black beans dry with a paper towel and add them to the skillet.
- Add the shredded chicken to the skillet. Sprinkle the taco seasoning over the top, pour in 1/4 cup of water, and stir well. Simmer for 3 minutes until the water is fully evaporated and the seasoning coats the chicken.
- In a small bowl, stir the blended cottage cheese and salsa together until a smooth taco cream forms.
- Turn the heat down to low. Pour the taco cream into the skillet and stir gently for 1 minute until heated through.
- Spread the mixture evenly across the skillet. Cover the top with the shredded Colby Jack and place a lid on the pan for 2 minutes until the cheese is fully melted and bubbly. Serve hot.
Notes
- Blend the cottage cheese until completely smooth before mixing it with the salsa. This gives you a creamy sauce with no lumps.
- Make sure all liquid is evaporated from the skillet before adding the taco cream. This keeps the sauce thick and prevents it from becoming watery.
- Pat the black beans dry with a paper towel after draining to avoid adding extra moisture to the pan.
- Use a thick salsa, not a thin or watery one, for the best sauce consistency.
- Serve with tortilla chips, warm tortillas, or over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 105mg