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Black Bean & Cheese Enchiladas



Quick and easy


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 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.
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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