Name: Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Black beans; 1 whole Corn tortillas; 0.33 cup Red enchilada sauce; 0.25 oz Monterey Jack cheese; 0.25 cup Red onion; 0.25 cup Red bell pepper; 0 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Cumin; 0.5 tsp Chili powder; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Enchiladas

Shredded chicken and earthy black beans baked inside soft corn tortillas, smothered in a vibrant red enchilada sauce and topped with a sprinkle of melted cheese.

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NUTRITION

Protein

52.9g

Fat

11.2g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

1 whole Corn tortillas

0.33 cup Red enchilada sauce

0.25 oz Monterey Jack cheese

0.25 cup Red onion

0.25 cup Red bell pepper

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Cumin

0.5 tsp Chili powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Heat avocado oil in a skillet over medium heat and sauté diced red onion and bell pepper until softened.
3
In a bowl, combine the shredded chicken, black beans, sautéed vegetables, cumin, chili powder, salt, and pepper.
4
Warm the corn tortillas slightly to prevent cracking, then dip each into the enchilada sauce to coat.
5
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
6
Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese.
7
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
8
Garnish with fresh cilantro before serving.