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 set 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. Immediately 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 bean mixture. Bake enchiladas in oven for 20 minutes or until cheese melts and sauce bubbles.
No Nutritional Information Available