This dish goes together really fast in the microwave. It also disappears really fast!
3 cups cooked pinto beans, drained
1 can no-salt-added tomatoes
1 cup cooked, skinless chicken, cut in chunks
Seasonings to taste: chili powder, dried oregano, garlic/parsley mix, coriander, cumin (about a teaspoon of each)
Place all ingredients in microwave dish. Microwave on high until heated through, about 5-6 minutes. Stir well. Serve over pasta, rice or in rolled up tortilla. Optional: top with fat-free sourcream.
We used frozen pinto beans that are pictured and mentioned in meal two of the "1 Chicken - 6 Meals" series (see January 2007).
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.