Spicy Baked Chicken and Black Bean Enchiladas

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

Spicy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on classic enchiladas, filled with tender, spicy baked chicken and hearty black beans wrapped in whole wheat tortillas. This dish is perfectly balanced with a medley of zesty spices and a robust homemade enchilada sauce, delivering a satisfying, nourishing meal that's as delicious as it is nutritious.

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NUTRITION

500kcal
Protein
39.7g
Fat
11.8g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1 tsp Olive Oil

1/4 medium Red Onion

2 Garlic Cloves

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red onion and mince the garlic cloves.

  • 3

    Heat the olive oil in a skillet over medium heat, then sauté the diced red onion and garlic until softened, about 2-3 minutes.

  • 4

    Add the diced chicken breast to the skillet. Season with chili powder and cumin, and cook until the chicken is lightly browned and cooked through, about 5-7 minutes. (Alternatively, pre-baked chicken can be shredded and added.)

  • 5

    Stir in the black beans and half of the enchilada sauce to combine evenly with the chicken mixture.

  • 6

    Warm the whole wheat tortillas by wrapping them in a damp towel and microwaving for 20-30 seconds.

  • 7

    Spoon the chicken and black bean mixture evenly onto each tortilla. Roll the tortillas tightly and place them seam side down in a baking dish.

  • 8

    Pour the remaining enchilada sauce over the filled tortillas, ensuring they are well covered.

  • 9

    Bake in the preheated oven for 15-20 minutes or until the sauce is bubbly and the enchiladas are heated through.

  • 10

    Serve warm, and enjoy the robust, spicy flavors of this healthy twist on enchiladas.

Spicy Baked Chicken and Black Bean Enchiladas

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

Spicy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on classic enchiladas, filled with tender, spicy baked chicken and hearty black beans wrapped in whole wheat tortillas. This dish is perfectly balanced with a medley of zesty spices and a robust homemade enchilada sauce, delivering a satisfying, nourishing meal that's as delicious as it is nutritious.

NUTRITION

500kcal
Protein
39.7g
Fat
11.8g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1 tsp Olive Oil

1/4 medium Red Onion

2 Garlic Cloves

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red onion and mince the garlic cloves.

  • 3

    Heat the olive oil in a skillet over medium heat, then sauté the diced red onion and garlic until softened, about 2-3 minutes.

  • 4

    Add the diced chicken breast to the skillet. Season with chili powder and cumin, and cook until the chicken is lightly browned and cooked through, about 5-7 minutes. (Alternatively, pre-baked chicken can be shredded and added.)

  • 5

    Stir in the black beans and half of the enchilada sauce to combine evenly with the chicken mixture.

  • 6

    Warm the whole wheat tortillas by wrapping them in a damp towel and microwaving for 20-30 seconds.

  • 7

    Spoon the chicken and black bean mixture evenly onto each tortilla. Roll the tortillas tightly and place them seam side down in a baking dish.

  • 8

    Pour the remaining enchilada sauce over the filled tortillas, ensuring they are well covered.

  • 9

    Bake in the preheated oven for 15-20 minutes or until the sauce is bubbly and the enchiladas are heated through.

  • 10

    Serve warm, and enjoy the robust, spicy flavors of this healthy twist on enchiladas.