Name: Hearty Baked Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Black Beans (canned, low sodium); 2 Corn Tortillas; 1/4 cup Enchilada Sauce; 1/4 cup diced Onion; 1 clove Garlic, minced; 1 tsp Cumin; 1 tsp Paprika; Salt and Pepper to taste

Hearty Baked Chicken and Black Bean Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor these wholesome baked enchiladas featuring tender shredded chicken, hearty black beans, and warm corn tortillas smothered in a zesty enchilada sauce. A deliciously balanced meal that's as satisfying as it is nutritious, perfect for a balanced dinner.

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NUTRITION

Protein

38.9g

Fat

7.2g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

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

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup diced Onion

1 clove Garlic, minced

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the chicken breast with salt, pepper, cumin, and paprika. Place the chicken in a baking dish and bake for 20-25 minutes or until fully cooked. Once cooked, shred the chicken using two forks.
3
In a bowl, combine the shredded chicken with drained black beans, diced onion, minced garlic, and half of the enchilada sauce. Adjust seasoning with salt and pepper.
4
Warm the corn tortillas slightly to make them pliable. Spoon the chicken and bean mixture into the center of each tortilla, roll them up tightly, and place seam-side down in a baking dish.
5
Pour the remaining enchilada sauce evenly over the rolled tortillas. Bake in the preheated oven for an additional 10-12 minutes until the sauce is bubbly.
6
Serve hot and enjoy your hearty, flavorful enchiladas.