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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 cooking spray and set
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. Immediately separate tortil
las to prevent sticking.
Spread 1/3 cup black bean mixture down center of each tortilla and roll tightly, one at a
time. Place in prepared baking dish in a single layer, seam-side down. Spray enchiladas wi
th non-stick cooking spray and top with remaining black bean mixture. Bake 20 minutes or u
ntil cheese melts and sauce bubbles.

Nutritional Information

Serving size: 2 enchiladas, Calories: 318, Total Fat: 13.5g, Saturated Fat: 8g, Sodium: 70
9mg, Carbohydrates: 30g, Dietary Fiber: 5.7g, Protein: 17g


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