Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large frying pan over medium heat. Add the shallots and peppers with a pinch of salt and cook for about 5 minutes until softened.
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For
4
M
I
250
g
Cooked shredded chicken
2
tin
Black beans, drained
2
Shallots, sliced
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Per Serving
Calories
520kcal
Fat
20g
Carbs
40g
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Any beans work here, butter beans, chickpeas or lentils. This dish is perfect for using up leftover vegetables in the fridge. A squeeze of lemon at the end brightens the whole dish. Great in wraps or toasted sandwiches the next day.
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large frying pan over medium heat. Add the shallots and peppers with a pinch of salt and cook for about 5 minutes until softened.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
250
g
Cooked shredded chicken
2
tin
Black beans, drained
2
Shallots, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
520kcal
Fat
20g
Carbs
40g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Any beans work here, butter beans, chickpeas or lentils. This dish is perfect for using up leftover vegetables in the fridge. A squeeze of lemon at the end brightens the whole dish. Great in wraps or toasted sandwiches the next day.
Only visible to you
Made it?
Cancel
