Healthy Chicken & Black Bean Enchiladas with Mexican Lime Salad and Avocado Crema

Name: Healthy Chicken & Black Bean Enchiladas with Mexican Lime Salad and Avocado Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American, Mexican, Latin American
Ingredients: Boneless, skinless chicken breast — 150 g; [ ] Olive oil — ⅔ tbsp; [ ] Ground cumin — ½ tsp; [ ] Garlic powder — ⅓ tsp; [ ] Salt — 0.17 tsp; [ ] Black pepper — 0.17 tsp; [ ] Yellow onion, diced — ⅓; [ ] Garlic cloves, minced — 1; [ ] Black beans, drained and rinsed — 141.67 g can; [ ] Diced mild green chillies — 41.67 g; [ ] Gluten-free red enchilada sauce — 240 ml; [ ] Small gluten-free corn tortillas — 4; [ ] Dairy-free grated cheese or cashew queso — ⅓ cup; [ ] Cucumber, diced — ⅓ large; [ ] Cherry tomatoes, halved — 100 g; [ ] Red pepper, diced — ⅓; [ ] Yellow pepper, diced — ⅓; [ ] Romaine lettuce, shredded — 33.33 g; [ ] Red onion, thinly sliced — 0.17 small; [ ] Fresh coriander, chopped — ⅔ tbsp; [ ] Fresh lime juice — ⅔ tbsp; [ ] Olive oil — ⅔ tsp; Ripe avocado — ⅓; [ ] Unsweetened dairy-free plain yoghurt — 1.33 tbsp; [ ] Fresh lime juice — ⅓ tbsp; [ ] Fresh coriander — ⅓ tbsp; [ ] Garlic powder — 0.08 tsp

7 steps

Prep:20minCook:15min

These healthy enchiladas are packed with shredded chicken, black beans, and bold red enchilada sauce, rolled in your choice of tortilla and baked until the cheese is bubbly and golden. They have 30 grams of protein per serving, are freezer-friendly, and it's the kind of dinner that makes the table quiet in the best way!

Updated at: Tue, 20 Oct 2026 11:46:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories570.5 kcal (29%)

Total Fat18.6 g (27%)

Carbs66.6 g (26%)

Sugars7.6 g (8%)

Protein33 g (66%)

Sodium1128.9 mg (56%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season and cook the chicken Coat the chicken with cumin, garlic powder, salt and black pepper. Heat the olive oil over medium heat in a large pan. Cook for approximately 6–7 minutes per side, depending on thickness, until the centre reaches 74°C. Allow to rest briefly, then shred with two forks.

Step 2

Make the enchilada filling Using the same pan, sauté the chopped yellow onion for 3–4 minutes until softened. Add the fresh garlic and cook for another 30 seconds. Stir in the drained black beans and diced green chillies. Add the shredded chicken and a few tablespoons of the enchilada sauce. Mix until the filling is moist but not watery.

Step 3

Assemble the enchiladas Preheat the oven to 180°C. Warm the corn tortillas briefly in a pan or microwave until flexible. Dip each tortilla quickly into the enchilada sauce. Spoon the chicken-and-bean filling into each tortilla, roll tightly and place seam-side down in a lightly greased baking dish. Repeat until all 12 enchiladas are assembled.

Step 4

Add sauce and bake Spoon enough of the remaining enchilada sauce over the tortillas to cover them generously without leaving a deep pool of liquid. Reserve any excess for serving. Sprinkle dairy-free cheese over the top, or drizzle with cashew queso. Bake uncovered for approximately 15–20 minutes, until the sauce is bubbling and the filling is piping hot.

Step 5

Prepare the fresh Mexican salad Combine cucumber, cherry tomatoes, peppers, lettuce, red onion and coriander in a large bowl. Toss with fresh lime juice and olive oil just before serving. Season lightly with salt and black pepper. This salad adds freshness and a satisfying crunch alongside the rich enchiladas.

Step 6

Make the avocado-lime crema Blend the avocado, dairy-free yoghurt, lime juice, coriander and garlic powder until smooth. Add cold water, one teaspoon at a time, until it becomes creamy and pourable. Season to taste.

Step 7

Serve your balanced dinner Serve two enchiladas per person with a generous helping of Mexican salad. Drizzle the enchiladas with avocado-lime crema and garnish with fresh coriander, chopped tomatoes or jalapeños if desired.