NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast, cooked and shredded

1 medium corn tortillas

0.25 cup red enchilada sauce

0.5 oz Monterey Jack cheese, shredded

0.25 cup black beans, rinsed

0.25 cup red onion, diced

0.5 tsp olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion until it becomes soft and translucent.

• 3

  Add the shredded chicken, rinsed black beans, chili powder, ground cumin, sea salt, and black pepper to the skillet, stirring for 2-3 minutes until the flavors are well combined.

• 4

  Warm the corn tortillas in a dry pan for about 15 seconds per side until they are pliable and easy to roll without cracking.

• 5

  Spoon a generous portion of the chicken and bean mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

  Pour the red enchilada sauce over the tortillas and sprinkle the shredded Monterey Jack cheese evenly across the top.

• 7

  Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 8

  Remove from the oven and garnish with fresh chopped cilantro before serving hot.