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; 2 medium Corn tortillas; 0.25 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup Red onion; 0.5 tsp Cumin; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Tender shredded chicken and hearty black beans rolled into corn tortillas and baked under a vibrant, smoky red sauce with a layer of bubbling melted cheese.

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NUTRITION

Protein

55.8g

Fat

14.4g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

2 medium Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the cooked shredded chicken, black beans, diced red onion, cumin, garlic powder, sea salt, and black pepper.
3
Warm the corn tortillas in a dry skillet for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.
4
Spread 1 tablespoon of the red enchilada sauce across the bottom of a small oven-safe baking dish.
5
Place half of the chicken and bean mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.
8
Remove from the oven and garnish with freshly chopped cilantro before serving.