YOUR SOLIN GENERATED RECIPE
Healthy Baked Cheesy Lean Beef and Black Bean Enchiladas with Roasted Vegetables
Enjoy a vibrant, wholesome meal featuring lean ground beef and hearty black beans wrapped in a whole wheat tortilla, smothered in a light enchilada sauce and sprinkled with reduced-fat cheddar cheese. Paired with a medley of roasted bell peppers and zucchini, this dish is both satisfying and packed with flavor.
INGREDIENTS
3 ounces Lean Ground Beef
0.5 cup Black Beans (drained)
1 Whole Wheat Tortilla
0.25 cup Reduced Fat Cheddar Cheese (shredded)
0.5 cup Mixed Bell Peppers (chopped)
0.5 cup Zucchini (chopped)
0.25 cup Enchilada Sauce
PREPARATION
Preheat your oven to 400°F.
Heat a non-stick skillet over medium heat and cook the lean ground beef until browned. Season lightly with salt and pepper if desired.
Add the black beans to the skillet and gently stir to combine with the beef. Remove from heat.
Prepare the roasted vegetables by tossing the chopped mixed bell peppers and zucchini in a small amount of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15 minutes until tender.
Lay out the whole wheat tortilla and spoon the beef and black bean mixture into the center. Drizzle the enchilada sauce over the filling, then sprinkle the shredded reduced-fat cheddar cheese on top.
Roll the tortilla tightly to form an enchilada. Place the enchilada in a baking dish and top with the roasted vegetables.
Bake in the oven for 8-10 minutes, until the cheese melts and the enchilada is heated through.
Remove from the oven and serve immediately, enjoying a healthy, balanced meal.