Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

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

Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

YOUR SOLIN GENERATED RECIPE

Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

Savor these hearty enchiladas featuring lean, grass-fed beef and protein-packed black beans wrapped in warm corn tortillas. Topped with melted sharp cheddar cheese and a light drizzle of tangy enchilada sauce, this dish brings together a smoky, spicy flavor with a satisfyingly cheesy finish—a perfect balanced meal for any time of day.

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NUTRITION

505kcal
Protein
38.7g
Fat
19.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grass-Fed Ground Beef

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Sharp Cheddar Cheese (reduced fat)

1/4 cup Enchilada Sauce

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, cook the grass-fed ground beef over medium heat until browned, breaking it up into crumbles. Drain excess fat if necessary.

  • 3

    Stir in the ground cumin and chili powder, then add in the black beans. Cook for an additional 2 minutes, stirring until well mixed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds each to make them pliable.

  • 5

    Spoon the beef and black bean mixture onto each tortilla, then sprinkle with a bit of the shredded cheddar cheese.

  • 6

    Roll up each tortilla tightly and place seam side down in a small, lightly greased baking dish.

  • 7

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 9

    Allow to cool slightly before serving.

Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

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

Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

YOUR SOLIN GENERATED RECIPE

Black Bean and Grass-Fed Beef Enchiladas with Melted Cheese

Savor these hearty enchiladas featuring lean, grass-fed beef and protein-packed black beans wrapped in warm corn tortillas. Topped with melted sharp cheddar cheese and a light drizzle of tangy enchilada sauce, this dish brings together a smoky, spicy flavor with a satisfyingly cheesy finish—a perfect balanced meal for any time of day.

NUTRITION

505kcal
Protein
38.7g
Fat
19.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grass-Fed Ground Beef

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Sharp Cheddar Cheese (reduced fat)

1/4 cup Enchilada Sauce

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, cook the grass-fed ground beef over medium heat until browned, breaking it up into crumbles. Drain excess fat if necessary.

  • 3

    Stir in the ground cumin and chili powder, then add in the black beans. Cook for an additional 2 minutes, stirring until well mixed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for about 20 seconds each to make them pliable.

  • 5

    Spoon the beef and black bean mixture onto each tortilla, then sprinkle with a bit of the shredded cheddar cheese.

  • 6

    Roll up each tortilla tightly and place seam side down in a small, lightly greased baking dish.

  • 7

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 9

    Allow to cool slightly before serving.