YOUR SOLIN GENERATED RECIPE
Shredded Chicken and Black Bean Baked Tortillas with Zesty Red Sauce
Enjoy a hearty yet light dish featuring tender shredded chicken paired with creamy black beans wrapped in a whole wheat tortilla, all baked to perfection and smothered in a vibrant, zesty red sauce. This satisfying meal offers a perfect blend of protein, fiber, and tangy flavors, ideal for a nourishing dinner that energizes your body.
INGREDIENTS
4 oz shredded Chicken Breast
1/2 cup cooked Black Beans
1 Whole Wheat Tortilla
1/2 cup Diced Tomatoes
1/4 medium Red Bell Pepper, diced
1 Garlic Clove, minced
1 Tbsp Lime Juice
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a small saucepan, heat the olive oil over medium heat. Sauté the minced garlic and diced red bell pepper until fragrant and slightly softened, about 2 minutes.
Add the diced tomatoes to the saucepan along with the lime juice. Let the mixture simmer for 3-4 minutes to meld the flavors, then remove from heat.
In a mixing bowl, combine the shredded chicken and cooked black beans. Pour half of the zesty red sauce over the mixture and stir until well coated.
Lay the whole wheat tortilla on a baking sheet. Evenly spread the chicken and bean mixture down the center of the tortilla.
Drizzle any remaining red sauce on top for an extra burst of flavor.
Fold or roll the tortilla to enclose the filling and place it in the preheated oven.
Bake for 10-12 minutes until the tortilla is slightly crisp at the edges and the flavors have melded.
Remove from the oven and serve warm, enjoying the balance of tangy red sauce and savory chicken plus beans.