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Kids love this combination of refried white beans and chicken tenders. If you're concerned about making it too spicy, omit the jalapeno. Serve with extra cheese to sprinkle on top.

Source: EatingWell Magazine, February/March 2006


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.

  • Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.

Nutrition Facts

205 calories; protein 24.9g; carbohydrates 25.5g; dietary fiber 7.8g; sugars 2.7g; fat 3.1g; saturated fat 0.5g; cholesterol 43.9mg; vitamin a iu 29.8IU; vitamin c 3.9mg; folate 117.9mcg; calcium 78.9mg; iron 1.9mg; magnesium 2mg; potassium 437.8mg; sodium 615.2mg.

1 1/2 starch, 3 lean meat