YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Enchiladas
Tender shredded chicken and hearty black beans rolled into corn tortillas, smothered in a vibrant red enchilada sauce and finished with a layer of bubbly melted cheese.
INGREDIENTS
1 oz cooked shredded chicken breast
0.5 cup canned black beans
3 medium corn tortillas
0.5 cup red enchilada sauce
0.75 oz shredded cheddar cheese
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup bell pepper
0.25 tsp sea salt
0.25 tsp garlic powder
0.25 tsp ground cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
Add the shredded chicken, black beans, sea salt, garlic powder, and ground cumin to the skillet, stirring for 2-3 minutes until the mixture is well combined and fragrant.
Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable enough to roll without cracking.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Dip each tortilla lightly into the remaining enchilada sauce, then place a portion of the chicken and bean filling in the center.
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.
Bake for 15 minutes or until the cheese is melted and bubbly and the tortillas are slightly crisp at the edges.
Garnish with freshly chopped cilantro before serving warm.