Name: Baked Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup Black Beans; 1 Whole Wheat Tortilla; 1/4 cup Enchilada Sauce; 1/4 cup Shredded Low-Fat Cheese; 1/4 medium Onion, diced; 1 Garlic clove, minced; 1 teaspoon Cumin; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Savor these baked enchiladas filled with tender chicken breast, hearty black beans, and a touch of spice, all wrapped in a whole wheat tortilla and finished with a light, melty cheese topping and zesty enchilada sauce.

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NUTRITION

Protein

43.9g

Fat

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Shredded Low-Fat Cheese

1/4 medium Onion, diced

1 Garlic clove, minced

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Dice the chicken breast into small chunks. Season with salt, pepper, and cumin.
3
Sauté the diced onion and minced garlic in a non-stick pan until softened.
4
Add the chicken to the pan and cook until lightly browned, then stir in the black beans.
5
Warm the whole wheat tortilla slightly to make it pliable.
6
Place the chicken, bean, and vegetable mixture in the center of the tortilla, drizzle with enchilada sauce, and sprinkle with a bit of cheese.
7
Roll up the tortilla and place it seam side down in a baking dish.
8
Repeat with any remaining tortillas and filling, then drizzle the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
9
Bake in the oven for 15-20 minutes until heated through and the cheese is melted.
10
Serve hot and enjoy your flavorful, balanced enchiladas!