Oven Baked Enchilada Bowls

Ingredients: makes 5 servings

• 2 (15 oz) cans no-salt-added black beans (do not drain)

• 1/2 onion, finely diced

• 1 (15 oz) can enchilada sauce

• 10 corn tortillas (2 per bowl)

• 2 shredded chicken breasts (about 4 oz per bowl)

  Tip: Use pre-shredded and pre-seasoned chicken for convenience, or rotisserie chicken with the skin removed.

• 1 bag light shredded Mexican cheese blend (2-4 tbsp per bowl).

• 2 tsp chicken bouillon seasoning

• 1 tsp olive oil

• Cooking spray

Toppings (optional):

• Fresh cilantro

• Cotija cheese, crumbled

• Sour cream

Instructions:

1. Prepare the Beans:

1. Preheat oven to 350°F.

2. In a medium pot, heat 1 tsp olive oil over medium-high heat.

3. Add the diced onion and sauté for 2–3 minutes, or until soft and fragrant.

4. Stir in the black beans (with liquid) and chicken bouillon seasoning. Simmer until heated through.

5. Optional: Use a bean masher to mash the beans to your desired consistency.

6. Taste and adjust seasoning as needed.

2. Assemble the Enchilada Bowls:

1. Spray 5 oven-safe glass containers or small baking dishes with cooking spray.

   Here are the ones I use! Link

2. In each dish, layer as follows:

• 2–3 tbsp enchilada sauce at the bottom

• 1 corn tortilla

• 4 oz shredded chicken

• 2 tbsp Mexican cheese

• 2–3 tbsp enchilada sauce

• Top with a second tortilla

• Spoon 2–3 tbsp more enchilada sauce, or enough to fully coat the top

• Sprinkle with a little more cheese

3. Bake & Store:

1. Bake for 8–10 minutes, or until the cheese is melted and lightly golden.

2. Let cool slightly, then store covered in the fridge until ready to eat.

4. Reheat & Serve:

1. When ready to eat, microwave for 1.5–2 minutes, or until warmed through.

2. Top with fresh cilantro, cotija cheese, and a dollop of sour cream.

Macros: 414 kcal, 31 g/pro, 53 g/cho, 8 g/fat, 15 g/fiber