Description
A quick and healthy recipe for enchiladas and burritos that packs incredible flavor in just 40 minutes.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 6 whole wheat tortillas
- 1 cup shredded low-fat cheese
- 1/2 cup enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix chicken, black beans, corn, tomatoes, cilantro, olive oil, cumin, and chili powder.
- Spoon the mixture evenly onto the tortillas and roll them up.
- Place the rolled tortillas in a baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Serve hot.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- For extra heat, add chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican