Name: Chicken and Black Bean Enchiladas with Fresh Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 1/4 cup Black Beans; 1 Corn Tortilla (6 inch); 1/8 cup Low-Fat Cheddar Cheese; 1/2 Red Bell Pepper; 1/2 Tomato; 1/4 Red Onion; 2 Tbsp Fresh Cilantro; 1 Tbsp Lime Juice; Dash of Cumin, Chili Powder, Salt, Pepper

Chicken and Black Bean Enchiladas with Fresh Salsa

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

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Enchiladas with Fresh Salsa

Enjoy a vibrant mix of shredded chicken, hearty black beans, and a zesty homemade salsa wrapped in warm corn tortillas. This dish delivers a satisfying blend of savory and spicy flavors balanced by the creamy touch of low-fat cheese, perfect for a well-rounded meal.

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NUTRITION

Protein

40.8g

Fat

6.8g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans

1 Corn Tortilla (6 inch)

1/8 cup Low-Fat Cheddar Cheese

1/2 Red Bell Pepper

1/2 Tomato

1/4 Red Onion

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

Dash of Cumin, Chili Powder, Salt, Pepper

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the chicken breast with a pinch of cumin, chili powder, salt, and pepper. Grill or pan-sear until fully cooked, then shred the meat.
3
Warm the corn tortilla slightly to make it more pliable.
4
Mix the shredded chicken with black beans and a dash of spices.
5
Place the chicken and bean mixture on the tortilla, sprinkle evenly with low-fat cheese, and roll into an enchilada.
6
Arrange the enchilada in a small baking dish and bake for 10 minutes or until the cheese melts.
7
While baking, prepare the fresh salsa by dicing red bell pepper, tomato, red onion and mixing with fresh cilantro and lime juice. Add a pinch of salt and chili powder to taste.
8
Top the baked enchilada with the fresh salsa and serve immediately.