• 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 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. Immediately separate tortillas 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 with non-stick cooking spray and top with remaining black bean mixture. Bake 20 minutes or until cheese melts and sauce bubbles.
Serving size: 2 enchiladas, Calories: 318, Total Fat: 13.5g, Saturated Fat: 8g, Sodium: 709mg, Carbohydrates: 30g, Dietary Fiber: 5.7g, Protein: 17g