These Chicken & Black Bean Red Enchiladas are a great healthy dinner idea that are very macro friendly and absolutely delicious! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans make this dish feel. These keep me full for so long! The are full of plant-based protein and are also gluten free.
You can easily make this dish vegetarian by omitting the chicken or replacing it with a substitute that fits your needs! Easily make this dish dairy free by using a dairy free cheese or omitting the cheese completely. Feel free to half this recipe if you are not meal prepping/cooking for a large crowd. If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- 30 oz. enchilada sauce (2 15 oz. jars – Reserve 1/4 of 1 jar) – I use the brand Siete. CLEANEST enchilada sauce you will ever find.
- 24 oz. shredded cooked chicken – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated! They usually have a first timer discount of 50% on your first order too! I buy their precooked protein every single week!
- 15 oz. refried black beans – I also use the brand Siete here. There are no hidden ingredients, just organic beans and organic spices.
- 1 cup fiesta style shredded cheese, or cheese of choice.
- 1/2 cup shredded pepper jack cheese, or cheese of choice.
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced yellow onion
- 28 thin corn tortillas
- Toppings of choice – I did avocado & fresh cilantro.
Why You’ll Love These Healthy Black Bean Red Enchiladas
1. Made with Clean, Wholesome Ingredients
This recipe uses real, nourishing ingredients that you can feel good about feeding your family. From high-quality protein to organic pantry staples, every bite is packed with flavor and nutrition.
2. The Cleanest Enchilada Sauce Ever
I use Siete’s red enchilada sauce, which is hands down the cleanest enchilada sauce on the market—no added sugar, no funky oils, and no preservatives. Just a simple blend of wholesome, organic ingredients that bring rich, bold flavor to every enchilada.
3. High-Quality Protein
These enchiladas are loaded with 24 oz. of shredded cooked chicken for a satisfying, protein-packed meal. I used Trifecta’s precooked chicken, a lifesaver for quick and healthy meal prep. Trifecta’s proteins are fully cooked, organic, and macro-balanced. (P.S. If you want to try them, use my link —they offer first-time customers 40% off with my link!)
4. Gut-Friendly, Plant-Based Fiber
The recipe includes 15 oz. of Siete refried black beans, which are made with nothing but organic beans and organic spices—no hidden fillers or unhealthy fats. Black beans are rich in fiber, which supports digestion, helps keep you full, and balances blood sugar.
5. Flavorful Cheesy Goodness
A blend of fiesta-style shredded cheese and pepper jack cheese adds that melty, creamy, craveable factor without going overboard. Feel free to swap in dairy-free cheese or reduced-fat versions to fit your dietary needs.
6. Fresh Herbs & Aromatics
A touch of fresh cilantro and diced yellow onion brings brightness and depth to the dish, along with added antioxidants and anti-inflammatory benefits.
7. Naturally Gluten-Free
These enchiladas are made with corn tortillas, which keep things light and naturally gluten-free—perfect for anyone with gluten sensitivity or looking to reduce processed grains.
8. Easy to Customize
Top with avocado, more fresh cilantro, a squeeze of lime, or your favorite dairy-free sour cream. You can also swap the chicken for jackfruit, tofu, or extra beans for a vegetarian version.
How To Make Them
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with olive oil spray to prevent sticking.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, beans, shredded cheese, chopped cilantro, diced onion, and enchilada sauce—reserving a portion of the sauce to use later for topping. Stir until all ingredients are evenly incorporated.
- Warm the tortillas: To make the tortillas more pliable and prevent tearing during rolling, warm them in the microwave. Place a few tortillas between two damp paper towels and microwave for about 15 seconds, or until soft and flexible.
- Assemble the enchiladas: Working one at a time, spoon a portion of the filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging the rolled enchiladas snugly in the dish.
- Top and bake: Pour the reserved enchilada sauce evenly over the assembled enchiladas. Sprinkle additional shredded cheese over the top, if desired. Transfer the dish to the preheated oven and bake for 25–30 minutes, or until heated through and the cheese is melted and bubbly.
- Cool and serve: Remove the enchiladas from the oven and let them rest for about 10 minutes before serving. This allows the flavors to settle and makes them easier to serve.
- Optional garnish: Top with sliced avocado, fresh cilantro, diced onion, or any of your favorite garnishes before serving.
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well and honestly taste even better the next day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Description
These Chicken & Black Bean Enchiladas are a great healthy dinner idea that are very macro friendly and absolutely delicious! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans make this dish feel. These keep me full for so long! The are full of plant-based protein and are also gluten free.
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with olive oil spray to prevent sticking.
-
Prepare the filling: In a large mixing bowl, combine the shredded chicken, beans, shredded cheese, chopped cilantro, diced onion, and enchilada sauce—reserving a portion of the sauce to use later for topping. Stir until all ingredients are evenly incorporated.
-
Warm the tortillas: To make the tortillas more pliable and prevent tearing during rolling, warm them in the microwave. Place a few tortillas between two damp paper towels and microwave for about 15 seconds, or until soft and flexible.
-
Assemble the enchiladas: Working one at a time, spoon a portion of the filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging the rolled enchiladas snugly in the dish.
-
Top and bake: Pour the reserved enchilada sauce evenly over the assembled enchiladas. Sprinkle additional shredded cheese over the top, if desired. Transfer the dish to the preheated oven and bake for 25–30 minutes, or until heated through and the cheese is melted and bubbly.
-
Cool and serve: Remove the enchiladas from the oven and let them rest for about 10 minutes before serving. This allows the flavors to settle and makes them easier to serve.
-
Optional garnish: Top with sliced avocado, fresh cilantro, diced onion, or any of your favorite garnishes before serving.
Nutrition Facts
Nutrition Facts
Servings 14
Serving Size 2 enchiladas
- Amount Per Serving
- Calories 233kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.2g12%
- Cholesterol 50.4mg17%
- Sodium 423.1mg18%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 3.5g15%
- Sugars 5g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
