Description
A flavorful and healthy take on enchiladas, featuring seasoned chicken, black beans, and vibrant vegetables served over cauliflower rice. This low-carb, high-protein meal is quick to prepare and satisfying for any occasion.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can mild green chiles, undrained
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 2 tablespoons low-sodium enchilada sauce
- 1 bag (12 ounces) frozen cauliflower rice
- Optional toppings: sliced avocado, plain Greek yogurt or sour cream, salsa, pickled jalapeños
Instructions
- 1. Pat chicken dry. Mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Rub onto chicken.
- 2. Cook chicken in a skillet over medium-high heat for 6-8 minutes per side until 165°F (74°C), or bake at 400°F (200°C) for 20-25 minutes. Rest for 5-10 minutes, then shred or dice.
- 3. In the same skillet (if using), add black beans, undrained diced tomatoes, undrained green chiles, enchilada sauce, and cilantro. Simmer for 5 minutes.
- 4. Cook cauliflower rice in a non-stick skillet or microwave until tender.
- 5. Assemble bowls: Divide cauliflower rice, top with bean/tomato mixture, then chicken.
- 6. Sprinkle with shredded cheese. Broil for 1-2 minutes if desired, watching closely.
- 7. Garnish with extra cilantro and desired toppings.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a little water or broth, or in the microwave. For best texture, consider reheating components separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-450 (depending on toppings and cheese)
- Sugar: Approx. 5-10g
- Sodium: Varies based on enchilada sauce and added salt
- Fat: Approx. 10-20g
- Carbohydrates: Approx. 25-35g (fiber included)
- Fiber: Approx. 8-12g
- Protein: Approx. 35-45g