Spicy Chicken Enchiladas with Black Beans

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

Spicy Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Enchiladas with Black Beans

Enjoy this vibrant dish featuring tender, spiced chicken tucked into warm corn tortillas along with hearty black beans, all smothered in a zesty enchilada sauce. Fresh red bell pepper and onion add a burst of sweetness and crunch, making every bite a celebration of bold flavors and satisfying textures.

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NUTRITION

413kcal
Protein
38.6g
Fat
4.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced White Onion

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with cumin, chili powder, paprika, salt, and pepper.

  • 3

    In a skillet over medium heat, lightly sauté the diced onions and red bell pepper until softened, about 3-4 minutes.

  • 4

    Add the seasoned chicken to the skillet and cook until lightly browned and almost cooked through, about 5-6 minutes.

  • 5

    Stir in the black beans and half of the enchilada sauce, allowing the flavors to meld for another 2 minutes.

  • 6

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 7

    Spoon the chicken and bean mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in a lightly greased baking dish.

  • 8

    Pour the remaining enchilada sauce evenly over the rolled enchiladas.

  • 9

    Bake in the preheated oven for 10-12 minutes until heated through and the flavors have combined.

  • 10

    Serve immediately and enjoy your spicy, hearty meal.

Spicy Chicken Enchiladas with Black Beans

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

Spicy Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Enchiladas with Black Beans

Enjoy this vibrant dish featuring tender, spiced chicken tucked into warm corn tortillas along with hearty black beans, all smothered in a zesty enchilada sauce. Fresh red bell pepper and onion add a burst of sweetness and crunch, making every bite a celebration of bold flavors and satisfying textures.

NUTRITION

413kcal
Protein
38.6g
Fat
4.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced White Onion

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with cumin, chili powder, paprika, salt, and pepper.

  • 3

    In a skillet over medium heat, lightly sauté the diced onions and red bell pepper until softened, about 3-4 minutes.

  • 4

    Add the seasoned chicken to the skillet and cook until lightly browned and almost cooked through, about 5-6 minutes.

  • 5

    Stir in the black beans and half of the enchilada sauce, allowing the flavors to meld for another 2 minutes.

  • 6

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 7

    Spoon the chicken and bean mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in a lightly greased baking dish.

  • 8

    Pour the remaining enchilada sauce evenly over the rolled enchiladas.

  • 9

    Bake in the preheated oven for 10-12 minutes until heated through and the flavors have combined.

  • 10

    Serve immediately and enjoy your spicy, hearty meal.