Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

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

Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

Enjoy a vibrant mix of shredded chicken, hearty black beans, and roasted red peppers wrapped in whole wheat tortillas, bathed in zesty enchilada sauce and lightly topped with low-fat cheese. This dish offers a perfect blend of textures and spices, creating a satisfying meal that is as nutritious as it is flavorful.

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NUTRITION

373kcal
Protein
38.7g
Fat
7.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz shredded chicken breast

1/4 cup cooked black beans

1 whole wheat tortilla

1/4 cup roasted red peppers

1/4 cup enchilada sauce

1/8 cup low-fat shredded cheese

1/2 teaspoon cumin

1/2 teaspoon garlic powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine shredded chicken, black beans, roasted red peppers, cumin, and garlic powder.

  • 3

    Lay the whole wheat tortilla on a flat surface and spread the mixture evenly down the center.

  • 4

    Drizzle the enchilada sauce over the filling and sprinkle with low-fat cheese.

  • 5

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

  • 6

    Bake the enchilada for 15-20 minutes, or until the cheese is slightly melted and the filling is heated through.

  • 7

    Remove from the oven and enjoy your hearty meal.

Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

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

Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Hearty Shredded Chicken and Black Bean Enchiladas with Roasted Peppers

Enjoy a vibrant mix of shredded chicken, hearty black beans, and roasted red peppers wrapped in whole wheat tortillas, bathed in zesty enchilada sauce and lightly topped with low-fat cheese. This dish offers a perfect blend of textures and spices, creating a satisfying meal that is as nutritious as it is flavorful.

NUTRITION

373kcal
Protein
38.7g
Fat
7.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz shredded chicken breast

1/4 cup cooked black beans

1 whole wheat tortilla

1/4 cup roasted red peppers

1/4 cup enchilada sauce

1/8 cup low-fat shredded cheese

1/2 teaspoon cumin

1/2 teaspoon garlic powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine shredded chicken, black beans, roasted red peppers, cumin, and garlic powder.

  • 3

    Lay the whole wheat tortilla on a flat surface and spread the mixture evenly down the center.

  • 4

    Drizzle the enchilada sauce over the filling and sprinkle with low-fat cheese.

  • 5

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

  • 6

    Bake the enchilada for 15-20 minutes, or until the cheese is slightly melted and the filling is heated through.

  • 7

    Remove from the oven and enjoy your hearty meal.