Zesty Baked Chicken and Black Bean Enchiladas

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

Zesty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender baked chicken, hearty black beans, and crisp bell peppers wrapped in a whole wheat tortilla. Finished with a zesty enchilada sauce and a sprinkle of low-fat cheese, this dish brings together a balance of spicy, tangy, and savory flavors that's perfect for a nutritious dinner.

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NUTRITION

437kcal
Protein
43.1g
Fat
7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Black Beans (drained)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Sliced Red Bell Pepper

1/8 cup Chopped Red Onion

2 tbsp Low-Fat Shredded Cheese

1 tbsp Lime Juice

1 clove Garlic (minced)

1 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season with minced garlic, cumin, a squeeze of lime juice, and a pinch of salt.

  • 3

    In a small bowl, combine the chicken with drained black beans, sliced red bell pepper, and chopped red onion.

  • 4

    Lay the whole wheat tortilla on a flat surface and spoon the chicken and bean mixture in the center.

  • 5

    Drizzle enchilada sauce over the filling and sprinkle low-fat cheese on top.

  • 6

    Roll the tortilla tightly, tucking in the ends to secure the filling.

  • 7

    Place the rolled enchiladas seam-side down in a baking dish and top with any remaining enchilada sauce.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted.

  • 9

    Finish with an extra squeeze of lime juice before serving.

Zesty Baked Chicken and Black Bean Enchiladas

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

Zesty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender baked chicken, hearty black beans, and crisp bell peppers wrapped in a whole wheat tortilla. Finished with a zesty enchilada sauce and a sprinkle of low-fat cheese, this dish brings together a balance of spicy, tangy, and savory flavors that's perfect for a nutritious dinner.

NUTRITION

437kcal
Protein
43.1g
Fat
7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Black Beans (drained)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Sliced Red Bell Pepper

1/8 cup Chopped Red Onion

2 tbsp Low-Fat Shredded Cheese

1 tbsp Lime Juice

1 clove Garlic (minced)

1 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season with minced garlic, cumin, a squeeze of lime juice, and a pinch of salt.

  • 3

    In a small bowl, combine the chicken with drained black beans, sliced red bell pepper, and chopped red onion.

  • 4

    Lay the whole wheat tortilla on a flat surface and spoon the chicken and bean mixture in the center.

  • 5

    Drizzle enchilada sauce over the filling and sprinkle low-fat cheese on top.

  • 6

    Roll the tortilla tightly, tucking in the ends to secure the filling.

  • 7

    Place the rolled enchiladas seam-side down in a baking dish and top with any remaining enchilada sauce.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted.

  • 9

    Finish with an extra squeeze of lime juice before serving.