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Chicken Enchiladas, Black Beans, Chips, Guacamole, Dates, Lemon Sparkling Water

Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 741kcal

Ingredients

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans drained and rinsed
  • Black pepper to taste
  • 1/3 cup Water
  • 1 TBSP Fresh cilantro chopped

Enchiladas

  • 1 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 1 tsp All-purpose flour
  • 1.5 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/4 cup Mexican cheese blend (or more if needed)

Chips & Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • 1 tsp Lime juice
  • ¼ tsp Ground cumin
  • Black pepper to taste
  • 1 oz Tortilla chips low sodium

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced

Dates

  • 4 Date pitted
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until the onion begins to soften.
  • Stir in the ground cumin, then add the black beans and water. Season with pepper and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.
  • Heat olive oil in a skillet over medium heat. Add the diced chicken and season with garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken is nicely browned. Stir in flour and cook for 30 seconds.
  • Whisk in the chicken broth and tomato paste. Simmer on low heat until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin, then mix until combined. Season with black pepper to taste. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Using a slotted spoon, place the chicken into each tortilla. Roll tightly and place seam-side down in a baking dish.
  • Spoon the remaining sauce over the tortillas and sprinkle with cheese.
  • Broil just until the cheese is melted and bubbly.
  • Combine sparkling water and lemon slices.
  • Serve the chicken enchiladas with black beans, chips and guacamole, dates, and lemon sparkling water.

Nutrition

Calories: 741kcal | Carbohydrates: 69g | Protein: 44g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1497mg | Potassium: 1763mg | Fiber: 20g | Sugar: 7g | Vitamin A: 1094IU | Vitamin C: 47mg | Calcium: 247mg | Iron: 6mg