Creamy Chili Chicken and Black Bean Baked Tortillas

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

Creamy Chili Chicken and Black Bean Baked Tortillas

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken and Black Bean Baked Tortillas

A hearty yet light dish featuring tender chili-seasoned chicken combined with black beans, all tucked inside a whole wheat tortilla and baked to perfection. Topped with a dollop of creamy Greek yogurt, this dish offers a symphony of flavors with a delightful kick of chili and a smooth, creamy finish.

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NUTRITION

569kcal
Protein
58.3g
Fat
13.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans

1 Whole Wheat Tortilla

2 Tbsp Greek Yogurt

1 tsp Chili Powder

1 tsp Cumin

1 Garlic Clove

1/4 Medium Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the onion and mince the garlic. In a small skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 2-3 minutes.

  • 3

    In a bowl, shred or dice the cooked chicken breast and mix in the chili powder, cumin, sautéed onion and garlic, and black beans. Stir until the flavors are well combined.

  • 4

    Lay the whole wheat tortilla on a baking sheet. Spread the chicken and bean mixture evenly over the tortilla.

  • 5

    Bake in the oven for 8-10 minutes, or until the tortilla edges start to crisp and the filling is warmed through.

  • 6

    Remove from the oven and top with a dollop of Greek yogurt. Roll or fold the tortilla as desired and serve immediately.

Creamy Chili Chicken and Black Bean Baked Tortillas

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

Creamy Chili Chicken and Black Bean Baked Tortillas

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken and Black Bean Baked Tortillas

A hearty yet light dish featuring tender chili-seasoned chicken combined with black beans, all tucked inside a whole wheat tortilla and baked to perfection. Topped with a dollop of creamy Greek yogurt, this dish offers a symphony of flavors with a delightful kick of chili and a smooth, creamy finish.

NUTRITION

569kcal
Protein
58.3g
Fat
13.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans

1 Whole Wheat Tortilla

2 Tbsp Greek Yogurt

1 tsp Chili Powder

1 tsp Cumin

1 Garlic Clove

1/4 Medium Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the onion and mince the garlic. In a small skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 2-3 minutes.

  • 3

    In a bowl, shred or dice the cooked chicken breast and mix in the chili powder, cumin, sautéed onion and garlic, and black beans. Stir until the flavors are well combined.

  • 4

    Lay the whole wheat tortilla on a baking sheet. Spread the chicken and bean mixture evenly over the tortilla.

  • 5

    Bake in the oven for 8-10 minutes, or until the tortilla edges start to crisp and the filling is warmed through.

  • 6

    Remove from the oven and top with a dollop of Greek yogurt. Roll or fold the tortilla as desired and serve immediately.