Healthy Baked Chicken and Black Bean Enchiladas

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

Healthy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken and Black Bean Enchiladas

Enjoy these wholesome enchiladas featuring tender baked chicken and hearty black beans rolled in a soft whole wheat tortilla, enhanced with colorful bell peppers, onions, and a light sprinkle of low-fat cheese. This dish delivers a burst of savory flavor and textures while keeping your meal within your desired calorie and protein range.

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NUTRITION

530kcal
Protein
49.0g
Fat
14.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

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

1 Whole Wheat Tortilla

0.5 oz Low-Fat Shredded Cheese

1/4 cup Salsa

1/4 medium Red Bell Pepper

1/8 medium Onion

1 tsp Olive Oil

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper and onion. In a small skillet, heat the olive oil over medium heat and sauté the diced vegetables with cumin until softened, about 3-4 minutes.

  • 3

    Shred or dice the baked chicken breast if not pre-cooked. In a mixing bowl, combine the chicken, black beans, sautéed vegetables, and salsa.

  • 4

    Lay the whole wheat tortilla flat and spoon the chicken mixture down the center. Sprinkle the low-fat shredded cheese evenly over the filling.

  • 5

    Roll the tortilla tightly to enclose the filling and place it seam-side down in a baking dish.

  • 6

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

  • 7

    Remove from oven, let cool slightly, and serve immediately.

Healthy Baked Chicken and Black Bean Enchiladas

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

Healthy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken and Black Bean Enchiladas

Enjoy these wholesome enchiladas featuring tender baked chicken and hearty black beans rolled in a soft whole wheat tortilla, enhanced with colorful bell peppers, onions, and a light sprinkle of low-fat cheese. This dish delivers a burst of savory flavor and textures while keeping your meal within your desired calorie and protein range.

NUTRITION

530kcal
Protein
49.0g
Fat
14.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

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

1 Whole Wheat Tortilla

0.5 oz Low-Fat Shredded Cheese

1/4 cup Salsa

1/4 medium Red Bell Pepper

1/8 medium Onion

1 tsp Olive Oil

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper and onion. In a small skillet, heat the olive oil over medium heat and sauté the diced vegetables with cumin until softened, about 3-4 minutes.

  • 3

    Shred or dice the baked chicken breast if not pre-cooked. In a mixing bowl, combine the chicken, black beans, sautéed vegetables, and salsa.

  • 4

    Lay the whole wheat tortilla flat and spoon the chicken mixture down the center. Sprinkle the low-fat shredded cheese evenly over the filling.

  • 5

    Roll the tortilla tightly to enclose the filling and place it seam-side down in a baking dish.

  • 6

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

  • 7

    Remove from oven, let cool slightly, and serve immediately.