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Before you jump to Black Bean and Chicken Echilada recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get people to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can alter their eating habits for the better by making several simple changes.
In order to see results, it is definitely not essential to drastically modify your eating habits. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever you can. As you get accustomed to the taste of these foods, you will see that you’re eating more healthily than you did. As you stick to your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.
As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight 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 do that.
The ingredients needed to make Black Bean and Chicken Echilada:
- Provide 2 chicken breasts diced
- Use 1 yellow onion diced
- Prepare 2 cloves garlic minced
- Take 3/4 tbsp cumin
- Take 1 can corn drained
- Prepare 1 can black beans rinsed and drained
- Prepare 12 corn tortillas
- Prepare 1 jar salsa verde
- Get 1 jar monterey jack cheese dip
- Provide 2 cupe shredded cheese
Instructions to make Black Bean and Chicken Echilada:
- In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through.
- Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes.
- Warm corn tortillas in microwave under a towell.
- 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.
- Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving.
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