Baked Zesty Chicken and Black Bean Enchiladas

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

Baked Zesty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Zesty Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on traditional enchiladas with tender zesty chicken, hearty black beans, and a tangy enchilada sauce wrapped in warm corn tortillas. Topped with a sprinkle of cheese and fresh spinach, this dish delivers a satisfying balance of protein and flavor that's perfect for any meal of the day.

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NUTRITION

423kcal
Protein
44.5g
Fat
10.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Shredded Cheddar Cheese

1 cup Fresh Spinach

1 tsp Cumin

1 tsp Chili Powder

Pinch of Salt

Pinch of Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the chicken breast and season with cumin, chili powder, salt, and pepper.

  • 3

    In a bowl, combine the chicken, black beans, and enchilada sauce until evenly mixed.

  • 4

    Warm the corn tortillas slightly in a dry skillet to make them pliable.

  • 5

    Place a portion of the chicken and bean mixture in the center of each tortilla, then roll them tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and drizzle any remaining enchilada sauce over the top.

  • 7

    Sprinkle shredded cheddar cheese over the enchiladas.

  • 8

    Bake in the oven for 15-20 minutes until heated through and the cheese is melted.

  • 9

    Garnish with fresh spinach before serving.

Baked Zesty Chicken and Black Bean Enchiladas

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

Baked Zesty Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Zesty Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on traditional enchiladas with tender zesty chicken, hearty black beans, and a tangy enchilada sauce wrapped in warm corn tortillas. Topped with a sprinkle of cheese and fresh spinach, this dish delivers a satisfying balance of protein and flavor that's perfect for any meal of the day.

NUTRITION

423kcal
Protein
44.5g
Fat
10.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Shredded Cheddar Cheese

1 cup Fresh Spinach

1 tsp Cumin

1 tsp Chili Powder

Pinch of Salt

Pinch of Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the chicken breast and season with cumin, chili powder, salt, and pepper.

  • 3

    In a bowl, combine the chicken, black beans, and enchilada sauce until evenly mixed.

  • 4

    Warm the corn tortillas slightly in a dry skillet to make them pliable.

  • 5

    Place a portion of the chicken and bean mixture in the center of each tortilla, then roll them tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and drizzle any remaining enchilada sauce over the top.

  • 7

    Sprinkle shredded cheddar cheese over the enchiladas.

  • 8

    Bake in the oven for 15-20 minutes until heated through and the cheese is melted.

  • 9

    Garnish with fresh spinach before serving.