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

• non-stick cooking spray

1 box (17.3 oz.) H-E-B Spicy Southwestern Style Black Bean Soup

1 c. chopped onion

2 roma tomatoes, chopped

1 pkg. (12 oz.) H-E-B Queso Fresco, crumbled

1/4 cup cilantro, chopped

12 H-E-B White Corn Tortillas


Heat oven to 400°F. Spray a 9x13-inch baking dish with non-stick c
ooking spray and set aside.
Combine black bean soup, onions, tomatoes, queso fresco, and cilantro
in a mixing bowl and toss to combine. Set aside.
Wrap tortillas in plastic wrap and microwave on High 1 minute. Immedia
tely separate tortillas to prevent sticking.
Spread 1/3 cup black bean mixture down center of each tortilla and rol
l tightly, one at a time. Place in prepared baking dish in a single la
yer, seam-side down. Spray enchiladas with non-stick cooking spray and
top with remaining black bean mixture. Bake 20 minutes or until chees
e melts and sauce bubbles.

Nutritional Information

Serving size: 2 enchiladas, Calories: 318, Total Fat: 13.5g, Saturated
Fat: 8g, Sodium: 709mg, Carbohydrates: 30g, Dietary Fiber: 5.7g, Pro
tein: 17g


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