Spicy Chicken and Black Bean Enchiladas

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

Spicy Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Enchiladas

Enjoy a vibrant mix of tender chicken, hearty black beans, and melty reduced-fat cheese wrapped in whole wheat tortillas draped in a zesty enchilada sauce. This dish bursts with spicy, savory flavors complemented by fresh salsa, making it a satisfying and nutritious meal.

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NUTRITION

364kcal
Protein
40.5g
Fat
6.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans (canned, no salt added)

2 Whole Wheat Tortillas

1/4 cup Reduced Fat Shredded Cheese

1/4 cup Red Enchilada Sauce

1/4 cup Fresh Salsa

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a dash of chili powder. Cook in a skillet over medium heat until completely cooked through, then shred using two forks.

  • 3

    Warm the black beans in a small pot or microwave until just heated through.

  • 4

    Lay out the whole wheat tortillas and spread a thin layer of red enchilada sauce over each one.

  • 5

    Distribute the shredded chicken and black beans evenly onto each tortilla, then sprinkle with reduced fat cheese.

  • 6

    Roll up each tortilla tightly and place seam side down in a baking dish.

  • 7

    Pour any remaining enchilada sauce over the top and bake in the preheated oven for about 15 minutes, or until the cheese is melted and the dish is heated through.

  • 8

    Serve hot, topping each enchilada with a spoonful of fresh salsa.

Spicy Chicken and Black Bean Enchiladas

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

Spicy Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Enchiladas

Enjoy a vibrant mix of tender chicken, hearty black beans, and melty reduced-fat cheese wrapped in whole wheat tortillas draped in a zesty enchilada sauce. This dish bursts with spicy, savory flavors complemented by fresh salsa, making it a satisfying and nutritious meal.

NUTRITION

364kcal
Protein
40.5g
Fat
6.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans (canned, no salt added)

2 Whole Wheat Tortillas

1/4 cup Reduced Fat Shredded Cheese

1/4 cup Red Enchilada Sauce

1/4 cup Fresh Salsa

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a dash of chili powder. Cook in a skillet over medium heat until completely cooked through, then shred using two forks.

  • 3

    Warm the black beans in a small pot or microwave until just heated through.

  • 4

    Lay out the whole wheat tortillas and spread a thin layer of red enchilada sauce over each one.

  • 5

    Distribute the shredded chicken and black beans evenly onto each tortilla, then sprinkle with reduced fat cheese.

  • 6

    Roll up each tortilla tightly and place seam side down in a baking dish.

  • 7

    Pour any remaining enchilada sauce over the top and bake in the preheated oven for about 15 minutes, or until the cheese is melted and the dish is heated through.

  • 8

    Serve hot, topping each enchilada with a spoonful of fresh salsa.