Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy a zesty twist on classic enchiladas that features tender chicken, hearty black beans, and a kick of spice wrapped in a whole wheat tortilla, all baked to perfection with a layer of tangy enchilada sauce. Each bite delivers a savory balance of protein and vibrant flavors, making it a satisfying meal for any time of day.

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NUTRITION

398kcal
Protein
39.4g
Fat
6.4g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Canned Black Beans (drained, 130g)

1 Whole Wheat Tortilla (40g)

1/4 cup Enchilada Sauce (60g)

1/4 cup Chopped Bell Pepper (40g)

1/4 cup Chopped Onion (40g)

1 tsp Chili Powder

1 tsp 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 chili powder and cumin.

  • 3

    Sauté the chicken in a non-stick pan over medium heat until lightly browned and almost cooked through.

  • 4

    Add the chopped bell pepper and onion to the pan and continue cooking until vegetables are soft and the chicken is fully cooked.

  • 5

    Rinse and drain the black beans, then stir them into the chicken and vegetable mixture.

  • 6

    Pour half of the enchilada sauce into the bottom of a small baking dish to lightly coat.

  • 7

    Fill the whole wheat tortilla with the chicken mixture, roll it tightly, and place seam-side down in the baking dish.

  • 8

    Repeat with any remaining tortillas if making more than one serving.

  • 9

    Drizzle the remaining enchilada sauce over the rolled tortillas.

  • 10

    Bake in the preheated oven for 12-15 minutes until heated through and the sauce is bubbling at the edges.

  • 11

    Serve hot and enjoy your spicy, protein-packed enchiladas.

Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy a zesty twist on classic enchiladas that features tender chicken, hearty black beans, and a kick of spice wrapped in a whole wheat tortilla, all baked to perfection with a layer of tangy enchilada sauce. Each bite delivers a savory balance of protein and vibrant flavors, making it a satisfying meal for any time of day.

NUTRITION

398kcal
Protein
39.4g
Fat
6.4g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Canned Black Beans (drained, 130g)

1 Whole Wheat Tortilla (40g)

1/4 cup Enchilada Sauce (60g)

1/4 cup Chopped Bell Pepper (40g)

1/4 cup Chopped Onion (40g)

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small bite-sized pieces and season with chili powder and cumin.

  • 3

    Sauté the chicken in a non-stick pan over medium heat until lightly browned and almost cooked through.

  • 4

    Add the chopped bell pepper and onion to the pan and continue cooking until vegetables are soft and the chicken is fully cooked.

  • 5

    Rinse and drain the black beans, then stir them into the chicken and vegetable mixture.

  • 6

    Pour half of the enchilada sauce into the bottom of a small baking dish to lightly coat.

  • 7

    Fill the whole wheat tortilla with the chicken mixture, roll it tightly, and place seam-side down in the baking dish.

  • 8

    Repeat with any remaining tortillas if making more than one serving.

  • 9

    Drizzle the remaining enchilada sauce over the rolled tortillas.

  • 10

    Bake in the preheated oven for 12-15 minutes until heated through and the sauce is bubbling at the edges.

  • 11

    Serve hot and enjoy your spicy, protein-packed enchiladas.