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Black Bean & Cheese Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

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
ce bubbles.

Nutritional Information

No Nutritional Information Available


H-E-B Soups