YOUR SOLIN GENERATED RECIPE
Black Bean Vegetarian Enchiladas with Ranchero Sauce
Corn tortillas stuffed with a protein-rich black bean and egg white filling, baked in a zesty ranchero sauce until bubbly and golden.
INGREDIENTS
1 tsp Olive oil
0.25 cup Red onion
0.25 cup Bell pepper
0.5 cup Liquid egg whites
0.75 cup Black beans
2 tbsp Nutritional yeast
0.25 tsp Sea salt
0.25 tsp Cumin
0.25 tsp Chili powder
2 small Corn tortillas
0.5 cup Ranchero sauce
0.5 oz Sharp cheddar cheese
0.5 cup Plain non-fat Greek yogurt
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced red onion and bell pepper until they are soft and translucent.
Add the liquid egg whites to the skillet and scramble them until fully set, then fold in the black beans, nutritional yeast, sea salt, cumin, and chili powder until well combined.
Warm the corn tortillas in the microwave for 15 seconds to make them pliable, then fill each with the bean and egg mixture and roll them up tightly.
Arrange the rolled tortillas seam-side down in the prepared baking dish and pour the ranchero sauce evenly over the top.
Sprinkle the shredded cheddar cheese over the sauce and bake for 12 to 15 minutes until the cheese is melted and the edges are slightly crisp.
Remove from the oven and serve immediately with a generous dollop of Greek yogurt on top for added creaminess and protein.