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Black Bean and Chicken Echilada
Black Bean and Chicken Echilada

Before you jump to Black Bean and Chicken Echilada recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

We all know that eating healthy foods can help us really feel better in our bodies. When we eat more healthy meals and less of the bad ones we usually feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. This can be a problem, nonetheless, with regards to eating between goodies. Shopping for snack foods can be a challenge because you have a great number of options. Why not try some of the following wholesome snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Choosing whole grain foods is always far better than eating the highly processed grains we commonly find in our grocery stores.

You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to black bean and chicken echilada recipe. You can cook black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Black Bean and Chicken Echilada:
  1. Take 2 chicken breasts diced
  2. Get 1 yellow onion diced
  3. Take 2 cloves garlic minced
  4. Prepare 3/4 tbsp cumin
  5. Get 1 can corn drained
  6. Provide 1 can black beans rinsed and drained
  7. Provide 12 corn tortillas
  8. You need 1 jar salsa verde
  9. Provide 1 jar monterey jack cheese dip
  10. Provide 2 cupe shredded cheese
Steps to make Black Bean and Chicken Echilada:
  1. In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through.
  2. Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes.
  3. Warm corn tortillas in microwave under a towell.
  4. Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese.
  5. Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving.

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