Hearty Chicken and Black Bean Enchiladas

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

Hearty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Black Bean Enchiladas

Enjoy these hearty chicken and black bean enchiladas featuring tender, seasoned chicken mixed with protein-packed black beans, all wrapped in soft corn tortillas and topped with a vibrant, zesty salsa and a sprinkle of reduced-fat cheese. This balanced recipe offers a delicious fusion of flavors and textures that satisfy both your taste buds and nutritional goals.

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NUTRITION

427kcal
Protein
39.6g
Fat
8.6g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1/2 cup Black Beans (low sodium, cooked)

2 Corn Tortillas

1/4 cup Fresh Salsa

0.5 oz Reduced-Fat Cheddar Cheese

1/2 tsp Cumin Powder

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and season with cumin powder and garlic powder.

  • 3

    In a bowl, combine the seasoned chicken with the black beans.

  • 4

    Warm the corn tortillas slightly to make them pliable, either in a dry skillet over low heat for 30 seconds each side or in the microwave for 20 seconds.

  • 5

    Spoon an even amount of the chicken and bean mixture onto each tortilla, roll them up tightly, and place seam side down in a baking dish.

  • 6

    Top the rolled enchiladas with fresh salsa and sprinkle the reduced-fat cheddar cheese evenly over them.

  • 7

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Hearty Chicken and Black Bean Enchiladas

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

Hearty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Black Bean Enchiladas

Enjoy these hearty chicken and black bean enchiladas featuring tender, seasoned chicken mixed with protein-packed black beans, all wrapped in soft corn tortillas and topped with a vibrant, zesty salsa and a sprinkle of reduced-fat cheese. This balanced recipe offers a delicious fusion of flavors and textures that satisfy both your taste buds and nutritional goals.

NUTRITION

427kcal
Protein
39.6g
Fat
8.6g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1/2 cup Black Beans (low sodium, cooked)

2 Corn Tortillas

1/4 cup Fresh Salsa

0.5 oz Reduced-Fat Cheddar Cheese

1/2 tsp Cumin Powder

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and season with cumin powder and garlic powder.

  • 3

    In a bowl, combine the seasoned chicken with the black beans.

  • 4

    Warm the corn tortillas slightly to make them pliable, either in a dry skillet over low heat for 30 seconds each side or in the microwave for 20 seconds.

  • 5

    Spoon an even amount of the chicken and bean mixture onto each tortilla, roll them up tightly, and place seam side down in a baking dish.

  • 6

    Top the rolled enchiladas with fresh salsa and sprinkle the reduced-fat cheddar cheese evenly over them.

  • 7

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.