Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

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

Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

Experience a delightful fusion of savory lean ground beef, hearty black beans, and melty reduced‐fat cheddar wrapped in a soft whole wheat tortilla and smothered in a vibrant enchilada sauce. This baked masterpiece offers a satisfying balance of textures and flavors, making it a wholesome choice for a nourishing dinner.

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NUTRITION

1,550kcal
Protein
143.7g
Fat
47.9g
Carbs
135g

SERVINGS

1 serving

INGREDIENTS

12 oz Lean Ground Beef

1 cup Black Beans (drained)

4 Whole Wheat Tortillas

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1 cup Enchilada Sauce

1/2 cup Onion, diced

1/2 cup Bell Pepper, diced

2 tsp Spices (cumin, chili powder, garlic powder, salt, and pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a large skillet over medium heat, sauté the diced onions and bell peppers with a light spray of oil or a splash of water until softened, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat if necessary.

  • 4

    Stir in the black beans and spices (cumin, chili powder, garlic powder, salt, and pepper). Allow the mixture to heat through for another 2 minutes.

  • 5

    Pour in half of the enchilada sauce into the beef and bean mixture and mix until well combined.

  • 6

    Lay out each whole wheat tortilla and evenly distribute the beef and bean filling down the center. Sprinkle a small amount of reduced-fat cheddar cheese on top of the filling before rolling up the tortillas tightly.

  • 7

    Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.

  • 9

    Let cool for a few minutes before serving. Enjoy this hearty, balanced dish that blends savory flavors with a satisfying cheesy finish.

Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

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

Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Black Bean Cheesy Baked Enchiladas

Experience a delightful fusion of savory lean ground beef, hearty black beans, and melty reduced‐fat cheddar wrapped in a soft whole wheat tortilla and smothered in a vibrant enchilada sauce. This baked masterpiece offers a satisfying balance of textures and flavors, making it a wholesome choice for a nourishing dinner.

NUTRITION

1,550kcal
Protein
143.7g
Fat
47.9g
Carbs
135g

SERVINGS

1 serving

INGREDIENTS

12 oz Lean Ground Beef

1 cup Black Beans (drained)

4 Whole Wheat Tortillas

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1 cup Enchilada Sauce

1/2 cup Onion, diced

1/2 cup Bell Pepper, diced

2 tsp Spices (cumin, chili powder, garlic powder, salt, and pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a large skillet over medium heat, sauté the diced onions and bell peppers with a light spray of oil or a splash of water until softened, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat if necessary.

  • 4

    Stir in the black beans and spices (cumin, chili powder, garlic powder, salt, and pepper). Allow the mixture to heat through for another 2 minutes.

  • 5

    Pour in half of the enchilada sauce into the beef and bean mixture and mix until well combined.

  • 6

    Lay out each whole wheat tortilla and evenly distribute the beef and bean filling down the center. Sprinkle a small amount of reduced-fat cheddar cheese on top of the filling before rolling up the tortillas tightly.

  • 7

    Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.

  • 9

    Let cool for a few minutes before serving. Enjoy this hearty, balanced dish that blends savory flavors with a satisfying cheesy finish.