YOUR SOLIN GENERATED RECIPE
Lean Beef and Black Bean Skillet Enchiladas
Savor a hearty twist on enchiladas with lean ground beef, protein-packed black beans, and warm corn tortillas all simmered in a rich, zesty enchilada sauce. Finished with a sprinkle of reduced-fat cheddar cheese, this skillet dish is both satisfying and balanced for a flavorful meal any time of day.
INGREDIENTS
3 oz Lean Ground Beef
1/2 cup Black Beans
2 Corn Tortillas
1/4 cup Enchilada Sauce
1/4 cup Reduced-Fat Cheddar Cheese
1/4 small Onion
1 tsp Spices (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)
PREPARATION
Preheat a large skillet over medium heat.
Dice the 1/4 small onion and add to the skillet along with the lean ground beef. Sauté until the beef is browned, breaking it apart as it cooks.
Sprinkle in the spices (chili powder, cumin, garlic powder, salt, and pepper) and stir well to combine with the beef and onions.
Add the drained black beans to the skillet, stirring to mix evenly with the beef.
Pour in the enchilada sauce and allow the mixture to simmer for 3-4 minutes to meld the flavors.
Warm the corn tortillas in a separate pan or microwave until they are pliable.
Spoon a portion of the beef and bean mixture onto each tortilla, then roll them up and nestle them into the skillet.
Sprinkle the reduced-fat cheddar cheese over the top and cover the skillet for 2 minutes to allow the cheese to melt.
Serve hot directly from the skillet and enjoy your balanced meal.