Black Bean & Cheese Enchiladas
1 box (17.3 oz.) H-E-B Spicy Southwestern Style Black Bean Soup
1 c. H-E-B Ready Fresh Go! Chopped Onion
2 tomatoes, chopped
1 pkg. (12 oz.) H-E-B Queso Fresco, crumbled or your favorite shredded
1/4 c. cilantro, chopped
12 H-E-B Flour or White Corn Tortillas
Heat oven to 400°F. Spray a 9 X 13-inch baking dish with non-stick
cooking spray and set aside.
Combine the H-E-B Spicy Black bean soup, chopped onions, chopped tomat
o, queso fresco and chopped cilantro in a mixing bowl and toss to comb
ine and set aside.
Wrap 12 tortillas in plastic wrap and heat in microwave on high power
for 1 minute. Immediately separate the tortillas so they do not stick
Spread 1/3 cup of the black bean mixture down the center of each torti
lla and roll tightly, one at a time. Place in prepared baking dish in
a single layer, seam-side down. Spray the enchiladas with no stick c
ooking spray and top the enchiladas with remaining black bean mixture.
Bake enchiladas in oven for 20 minutes or until cheese melts and sau
No Nutritional Information Available