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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 cheese

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 s
et aside.
Combine the H-E-B Spicy Black bean soup, chopped onions, chopped tomato, queso fresco and
chopped cilantro in a mixing bowl and toss to combine and set aside.
Wrap 12 tortillas in plastic wrap and heat in microwave on high power for 1 minute. Immed
iately separate the tortillas so they do not stick.
Spread 1/3 cup of the black bean mixture down the center of each tortilla 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 cooking spray and top the enchiladas with remaining black bea
n mixture. Bake enchiladas in oven for 20 minutes or until cheese melts and sauce bubbles

Nutritional Information

No Nutritional Information Available


H-E-B Soups