Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

YOUR SOLIN GENERATED RECIPE

Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

Savor the fusion of smoky turkey chorizo and hearty black beans wrapped in soft corn tortillas, accented with creamy Greek yogurt-based sauce and fresh avocado. This dish is vibrant, satisfying, and perfectly balanced for a nourishing meal.

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NUTRITION

470kcal
Protein
35g
Fat
19g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Chorizo

1/2 cup Black Beans

1/4 Avocado (medium)

2 Small Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Enchilada Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    In a nonstick skillet over medium heat, crumble and cook the turkey chorizo until it is fully browned, about 5-7 minutes. Drain any excess fat.

  • 3

    Warm the corn tortillas in a dry pan or covered microwave to make them pliable. Set aside.

  • 4

    Mix the black beans into the cooked chorizo, allowing them to heat through and blend the flavors.

  • 5

    Spoon a portion of the chorizo and black bean mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas seam-side down in the prepared baking dish.

  • 7

    In a small bowl, stir together the nonfat Greek yogurt and enchilada sauce to form a creamy topping. Pour this sauce evenly over the enchiladas.

  • 8

    Bake in the oven for 10-12 minutes until the sauce is bubbly. Remove and let cool slightly before serving.

  • 9

    Top with sliced avocado just before serving for a fresh, creamy finish.

Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

YOUR SOLIN GENERATED RECIPE

Avocado and Chorizo Black Bean Enchiladas with Creamy Sauce

Savor the fusion of smoky turkey chorizo and hearty black beans wrapped in soft corn tortillas, accented with creamy Greek yogurt-based sauce and fresh avocado. This dish is vibrant, satisfying, and perfectly balanced for a nourishing meal.

NUTRITION

470kcal
Protein
35g
Fat
19g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Chorizo

1/2 cup Black Beans

1/4 Avocado (medium)

2 Small Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Enchilada Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    In a nonstick skillet over medium heat, crumble and cook the turkey chorizo until it is fully browned, about 5-7 minutes. Drain any excess fat.

  • 3

    Warm the corn tortillas in a dry pan or covered microwave to make them pliable. Set aside.

  • 4

    Mix the black beans into the cooked chorizo, allowing them to heat through and blend the flavors.

  • 5

    Spoon a portion of the chorizo and black bean mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas seam-side down in the prepared baking dish.

  • 7

    In a small bowl, stir together the nonfat Greek yogurt and enchilada sauce to form a creamy topping. Pour this sauce evenly over the enchiladas.

  • 8

    Bake in the oven for 10-12 minutes until the sauce is bubbly. Remove and let cool slightly before serving.

  • 9

    Top with sliced avocado just before serving for a fresh, creamy finish.