Chicken and Black Bean Baked Enchiladas

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

Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas

Enjoy a vibrant twist on classic enchiladas with tender chicken, hearty black beans, and a burst of zesty salsa all wrapped in a whole wheat tortilla. This dish offers a warm, satisfying balance of flavors, perfect for a nutritious lunch or dinner that fuels your active lifestyle.

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NUTRITION

390kcal
Protein
40g
Fat
9.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Boneless Skinless Chicken Breast

1/4 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Mild Salsa

1/8 cup Reduced-Fat Shredded Cheese

1/2 teaspoon Cumin

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 3 ounces of chicken breast with cumin, garlic powder, and onion powder. Sauté in a non-stick pan until fully cooked and slightly browned, then shred or dice the chicken.

  • 3

    In a bowl, combine the cooked chicken, black beans, and salsa. Mix well to integrate the flavors.

  • 4

    Warm the whole wheat tortilla briefly to make it pliable. Spoon the chicken and bean mixture onto the tortilla, sprinkle with reduced-fat cheese, and roll it up tightly.

  • 5

    Place the rolled enchilada seam-side down in a small baking dish. Optionally, top with a little extra salsa or cheese.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and everything is heated through.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Chicken and Black Bean Baked Enchiladas

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

Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas

Enjoy a vibrant twist on classic enchiladas with tender chicken, hearty black beans, and a burst of zesty salsa all wrapped in a whole wheat tortilla. This dish offers a warm, satisfying balance of flavors, perfect for a nutritious lunch or dinner that fuels your active lifestyle.

NUTRITION

390kcal
Protein
40g
Fat
9.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Boneless Skinless Chicken Breast

1/4 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Mild Salsa

1/8 cup Reduced-Fat Shredded Cheese

1/2 teaspoon Cumin

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 3 ounces of chicken breast with cumin, garlic powder, and onion powder. Sauté in a non-stick pan until fully cooked and slightly browned, then shred or dice the chicken.

  • 3

    In a bowl, combine the cooked chicken, black beans, and salsa. Mix well to integrate the flavors.

  • 4

    Warm the whole wheat tortilla briefly to make it pliable. Spoon the chicken and bean mixture onto the tortilla, sprinkle with reduced-fat cheese, and roll it up tightly.

  • 5

    Place the rolled enchilada seam-side down in a small baking dish. Optionally, top with a little extra salsa or cheese.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and everything is heated through.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.