YOUR SOLIN GENERATED RECIPE
Lean Beef and Black Bean Skillet Enchiladas
Enjoy a vibrant, flavorsome dish where lean ground beef and hearty black beans mingle with a zesty enchilada sauce, wrapped in soft whole wheat tortillas and accented with fresh bell pepper and onion. This skillet enchilada creation offers a satisfying blend of textures and a burst of traditional Mexican spices, making it a perfect meal for dinner that aligns with your nutritional goals.
INGREDIENTS
4 oz Lean Ground Beef
½ cup Black Beans, drained
½ cup Enchilada Sauce
2 Whole Wheat Tortillas
¼ cup diced Red Bell Pepper
¼ cup diced Onion
PREPARATION
Heat a non-stick skillet over medium heat and add the lean ground beef, breaking it apart as it cooks.
Once the beef begins to brown, add the diced onion and red bell pepper, and sauté until the vegetables are tender and the beef is fully browned.
Stir in the drained black beans and enchilada sauce, allowing the mixture to simmer for 5 minutes to meld the flavors.
Warm the whole wheat tortillas in a separate pan or microwave until they are soft and pliable.
Spoon a generous portion of the beef and bean mixture onto each tortilla, then roll them up tightly.
Optional: Return the rolled tortillas to the skillet for a couple of minutes on each side to enhance the texture before serving.
Serve warm, optionally garnished with fresh cilantro or a squeeze of lime for extra brightness.