Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender chicken breast, hearty black beans, and vibrant spinach wrapped in a whole wheat tortilla, drizzled with zesty enchilada sauce and topped with a sprinkle of low-fat cheddar cheese. This dish delivers a satisfying mix of textures and flavors, perfect for a nutritious meal any time of day.

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NUTRITION

388kcal
Protein
43.2g
Fat
6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Canned Black Beans (130g)

1 Whole Wheat Tortilla (40g)

1/4 cup Enchilada Sauce (60g)

1/8 cup Low-Fat Cheddar Cheese (14g)

1 cup Fresh Spinach (30g)

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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.

  • 3

    In a pan, cook the chicken over medium heat until lightly browned and cooked through.

  • 4

    Lightly mash the black beans in a bowl and stir in the fresh spinach.

  • 5

    Add the cooked chicken to the black bean mixture.

  • 6

    Warm the whole wheat tortilla in the microwave for 15-20 seconds to make it pliable.

  • 7

    Spoon the chicken and black bean mixture down the center of the tortilla, drizzle with enchilada sauce, and sprinkle with low-fat cheddar cheese.

  • 8

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

  • 9

    Repeat for additional tortillas if preparing multiple servings.

  • 10

    Bake for 10-12 minutes or until the cheese is melted and the enchiladas are heated through.

  • 11

    Serve warm and enjoy your hearty meal.

Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender chicken breast, hearty black beans, and vibrant spinach wrapped in a whole wheat tortilla, drizzled with zesty enchilada sauce and topped with a sprinkle of low-fat cheddar cheese. This dish delivers a satisfying mix of textures and flavors, perfect for a nutritious meal any time of day.

NUTRITION

388kcal
Protein
43.2g
Fat
6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Canned Black Beans (130g)

1 Whole Wheat Tortilla (40g)

1/4 cup Enchilada Sauce (60g)

1/8 cup Low-Fat Cheddar Cheese (14g)

1 cup Fresh Spinach (30g)

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.

  • 3

    In a pan, cook the chicken over medium heat until lightly browned and cooked through.

  • 4

    Lightly mash the black beans in a bowl and stir in the fresh spinach.

  • 5

    Add the cooked chicken to the black bean mixture.

  • 6

    Warm the whole wheat tortilla in the microwave for 15-20 seconds to make it pliable.

  • 7

    Spoon the chicken and black bean mixture down the center of the tortilla, drizzle with enchilada sauce, and sprinkle with low-fat cheddar cheese.

  • 8

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

  • 9

    Repeat for additional tortillas if preparing multiple servings.

  • 10

    Bake for 10-12 minutes or until the cheese is melted and the enchiladas are heated through.

  • 11

    Serve warm and enjoy your hearty meal.