Hearty Chicken and Black Bean Enchiladas

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

Hearty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Black Bean Enchiladas

Savor these heartwarming enchiladas filled with tender chicken, robust black beans, and a zesty, homemade enchilada sauce, wrapped in whole wheat tortillas and finished with a sprinkle of light cheese. This dish delivers a balanced blend of savory flavors and textures, perfect for a fulfilling meal any time of day.

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NUTRITION

417kcal
Protein
43.8g
Fat
7.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Black Beans (rinsed)

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Light Shredded Cheese

1/4 medium Onion, diced

1 Garlic Clove, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and set aside.

  • 3

    Sauté the diced onion and minced garlic in a non-stick skillet until softened, about 2-3 minutes.

  • 4

    Add the black beans to the skillet along with the warmed chicken, stirring to combine. Pour in half of the enchilada sauce and let it heat through.

  • 5

    Warm the whole wheat tortillas briefly in the microwave or on a skillet to make them pliable.

  • 6

    Spoon the chicken and bean mixture evenly onto each tortilla, drizzle a little extra enchilada sauce over the filling, and sprinkle with light shredded cheese.

  • 7

    Roll up the tortillas tightly and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle a little extra cheese if desired.

  • 8

    Bake for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from oven and let cool slightly before serving.

Hearty Chicken and Black Bean Enchiladas

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

Hearty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Black Bean Enchiladas

Savor these heartwarming enchiladas filled with tender chicken, robust black beans, and a zesty, homemade enchilada sauce, wrapped in whole wheat tortillas and finished with a sprinkle of light cheese. This dish delivers a balanced blend of savory flavors and textures, perfect for a fulfilling meal any time of day.

NUTRITION

417kcal
Protein
43.8g
Fat
7.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Black Beans (rinsed)

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Light Shredded Cheese

1/4 medium Onion, diced

1 Garlic Clove, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and set aside.

  • 3

    Sauté the diced onion and minced garlic in a non-stick skillet until softened, about 2-3 minutes.

  • 4

    Add the black beans to the skillet along with the warmed chicken, stirring to combine. Pour in half of the enchilada sauce and let it heat through.

  • 5

    Warm the whole wheat tortillas briefly in the microwave or on a skillet to make them pliable.

  • 6

    Spoon the chicken and bean mixture evenly onto each tortilla, drizzle a little extra enchilada sauce over the filling, and sprinkle with light shredded cheese.

  • 7

    Roll up the tortillas tightly and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle a little extra cheese if desired.

  • 8

    Bake for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from oven and let cool slightly before serving.