Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

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

Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

Enjoy a comforting twist on enchiladas featuring lean ground beef and hearty black beans enveloped in soft whole wheat mini tortillas, lightly smothered in a zesty enchilada sauce and sprinkled with melted low-fat cheddar cheese. This balanced dish delivers a satisfying blend of savory spices and a delightful cheesy finish, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
46.1g
Fat
20.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (93% lean)

1/2 cup Canned Black Beans (drained)

2 Mini Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/4 cup Low Fat Shredded Cheddar Cheese

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, cook the lean ground beef until browned. Drain any excess fat, then add chili powder, cumin, and garlic powder. Stir well to combine the spices with the meat.

  • 3

    Mix in the drained black beans into the seasoned beef and heat through for about 2 minutes.

  • 4

    Warm the mini whole wheat tortillas slightly to make them pliable. Spoon a portion of the beef and bean mixture onto each tortilla, drizzle a little enchilada sauce, and sprinkle with shredded low-fat cheddar cheese.

  • 5

    Roll up the tortillas tightly and place them seam-side down in a lightly greased baking dish.

  • 6

    Top the rolled enchiladas with the remaining enchilada sauce and a light sprinkle of extra cheese if desired.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the enchiladas are heated through and the cheese is melted.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

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

Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Cheesy Lean Ground Beef and Black Bean Baked Enchiladas

Enjoy a comforting twist on enchiladas featuring lean ground beef and hearty black beans enveloped in soft whole wheat mini tortillas, lightly smothered in a zesty enchilada sauce and sprinkled with melted low-fat cheddar cheese. This balanced dish delivers a satisfying blend of savory spices and a delightful cheesy finish, perfect for a wholesome dinner.

NUTRITION

546kcal
Protein
46.1g
Fat
20.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (93% lean)

1/2 cup Canned Black Beans (drained)

2 Mini Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/4 cup Low Fat Shredded Cheddar Cheese

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, cook the lean ground beef until browned. Drain any excess fat, then add chili powder, cumin, and garlic powder. Stir well to combine the spices with the meat.

  • 3

    Mix in the drained black beans into the seasoned beef and heat through for about 2 minutes.

  • 4

    Warm the mini whole wheat tortillas slightly to make them pliable. Spoon a portion of the beef and bean mixture onto each tortilla, drizzle a little enchilada sauce, and sprinkle with shredded low-fat cheddar cheese.

  • 5

    Roll up the tortillas tightly and place them seam-side down in a lightly greased baking dish.

  • 6

    Top the rolled enchiladas with the remaining enchilada sauce and a light sprinkle of extra cheese if desired.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the enchiladas are heated through and the cheese is melted.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.