Black Bean & Cheese Enchiladas

Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings


• non-stick cooking spray,

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

1c.chopped onion,

2roma tomatoes, chopped,

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

1/4cupcilantro, chopped,

12H-E-B White Corn Tortillas,


1Heat oven to 400°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

2Combine black bean soup, onions, tomatoes, queso fresco, and cilantro in a mixing bowl and toss to combine. Set aside.

3Wrap tortillas in plastic wrap and microwave on High 1 minute. Immediately separate tortillas to prevent sticking.

4Spread 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 with non-stick cooking spray and top with remaining black bean mixture. Bake 20 minutes or until cheese 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, Protein: 17g

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