Healthy Baked Chicken and Black Bean Enchiladas

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

Healthy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken and Black Bean Enchiladas

Savor a wholesome take on enchiladas featuring tender baked chicken, hearty black beans, and a sprinkle of low‐fat cheese all wrapped in a whole wheat tortilla. Baked to perfection with a tangy enchilada sauce and fresh vegetables, this dish delivers vibrant flavors and nourishing ingredients in every bite.

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NUTRITION

458kcal
Protein
45.3g
Fat
7.9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1 medium Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

1/4 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season lightly with salt, pepper, and your favorite spices if desired.

  • 3

    In a skillet over medium heat, sauté the chopped red bell pepper and yellow onion until slightly softened, about 3-4 minutes.

  • 4

    Add the diced chicken and cook until it's no longer pink, then stir in the black beans and enchilada sauce. Let simmer for a couple minutes to meld the flavors.

  • 5

    Warm the whole wheat tortilla in a dry pan or microwave for 20-30 seconds to make it pliable.

  • 6

    Spoon the chicken and bean mixture onto the center of the tortilla. Sprinkle with low-fat shredded cheese.

  • 7

    Roll up the tortilla tightly and place it seam-side down in a small baking dish.

  • 8

    Bake in the preheated oven for 10-12 minutes, just until the enchilada is heated through and the cheese has lightly melted.

  • 9

    Remove from the oven and let stand for a minute before serving.

Healthy Baked Chicken and Black Bean Enchiladas

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

Healthy Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken and Black Bean Enchiladas

Savor a wholesome take on enchiladas featuring tender baked chicken, hearty black beans, and a sprinkle of low‐fat cheese all wrapped in a whole wheat tortilla. Baked to perfection with a tangy enchilada sauce and fresh vegetables, this dish delivers vibrant flavors and nourishing ingredients in every bite.

NUTRITION

458kcal
Protein
45.3g
Fat
7.9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1 medium Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

1/4 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season lightly with salt, pepper, and your favorite spices if desired.

  • 3

    In a skillet over medium heat, sauté the chopped red bell pepper and yellow onion until slightly softened, about 3-4 minutes.

  • 4

    Add the diced chicken and cook until it's no longer pink, then stir in the black beans and enchilada sauce. Let simmer for a couple minutes to meld the flavors.

  • 5

    Warm the whole wheat tortilla in a dry pan or microwave for 20-30 seconds to make it pliable.

  • 6

    Spoon the chicken and bean mixture onto the center of the tortilla. Sprinkle with low-fat shredded cheese.

  • 7

    Roll up the tortilla tightly and place it seam-side down in a small baking dish.

  • 8

    Bake in the preheated oven for 10-12 minutes, just until the enchilada is heated through and the cheese has lightly melted.

  • 9

    Remove from the oven and let stand for a minute before serving.