Lean Beef and Black Bean Skillet Enchiladas

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

Lean Beef and Black Bean Skillet Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Beef and Black Bean Skillet Enchiladas

A vibrant, one-skillet dish brimming with seasoned lean beef, hearty black beans, and aromatic enchilada spices, wrapped up in a warm whole wheat tortilla and finished with a sprinkle of reduced-fat cheese. This dish offers a satisfying balance of protein and flavor, perfect for a wholesome dinner that energizes you without weighing you down.

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NUTRITION

377kcal
Protein
34.5g
Fat
12.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Black Beans

1 Whole Wheat Tortilla

3 tbsp Enchilada Sauce

1/8 cup Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 small Onion

2 tbsp Cilantro

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PREPARATION

  • 1

    Heat a nonstick skillet over medium heat and add the lean ground beef. Cook until browned, breaking it up into small pieces.

  • 2

    Dice the red bell pepper and onion, then add them to the skillet. Sauté until they have softened, about 3-4 minutes.

  • 3

    Stir in the black beans and enchilada sauce into the skillet, mixing well with the beef and vegetables. Let the mixture warm through for 2 minutes.

  • 4

    Warm the whole wheat tortilla in a separate skillet or microwave for a few seconds until pliable.

  • 5

    Spoon the beef and bean mixture onto the center of the tortilla, then sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla over the filling to form an enchilada, and return it to the skillet. Cook for an additional 1-2 minutes to melt the cheese and heat through.

  • 7

    Garnish with fresh cilantro and serve warm.

Lean Beef and Black Bean Skillet Enchiladas

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

Lean Beef and Black Bean Skillet Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Beef and Black Bean Skillet Enchiladas

A vibrant, one-skillet dish brimming with seasoned lean beef, hearty black beans, and aromatic enchilada spices, wrapped up in a warm whole wheat tortilla and finished with a sprinkle of reduced-fat cheese. This dish offers a satisfying balance of protein and flavor, perfect for a wholesome dinner that energizes you without weighing you down.

NUTRITION

377kcal
Protein
34.5g
Fat
12.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Black Beans

1 Whole Wheat Tortilla

3 tbsp Enchilada Sauce

1/8 cup Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 small Onion

2 tbsp Cilantro

PREPARATION

  • 1

    Heat a nonstick skillet over medium heat and add the lean ground beef. Cook until browned, breaking it up into small pieces.

  • 2

    Dice the red bell pepper and onion, then add them to the skillet. Sauté until they have softened, about 3-4 minutes.

  • 3

    Stir in the black beans and enchilada sauce into the skillet, mixing well with the beef and vegetables. Let the mixture warm through for 2 minutes.

  • 4

    Warm the whole wheat tortilla in a separate skillet or microwave for a few seconds until pliable.

  • 5

    Spoon the beef and bean mixture onto the center of the tortilla, then sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla over the filling to form an enchilada, and return it to the skillet. Cook for an additional 1-2 minutes to melt the cheese and heat through.

  • 7

    Garnish with fresh cilantro and serve warm.