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Black Bean & Cheese Enchiladas
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Nutrition Facts
Serving Size 234 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 780 mg 33%
Total Carbohydrate 34 g 11%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 17 g
Vitamin A 8% • Iron 6%
Vitamin C 8% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Black Bean & Cheese Enchiladas
Rate and Review | Read Reviews (7)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 17.3 oz container H-E-B Spicy Southwestern Style Black Bean Soup
1 cup(s) white onions
2 tomato, chopped
12 Oz H-E-B Queso Fresco, crumbled
1/4 cup(s) cilantro, chopped
12 H-E-B White Corn Tortillas
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Instructions

1
Heat oven to 400°F.
2
Spray 9x13-inch baking dish with non-stick cooking spray and set aside.
3
Combine black bean soup, onions, tomato, queso fresco and cilantro in a mixing bowl and toss to combine; set aside.
4
Wrap 12 tortillas in damp paper towel and heat in microwave on high power for 1 minute. Immediately separate the tortillas so they do not stick.
5
Spread 1/3 cup of 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.
6
Spray the enchiladas with no stick cooking spray and top the enchiladas with remaining black bean mixture.
7
Bake enchiladas in oven for 20 minutes or until cheese melts and sauce bubbles.

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