Vegetarian Black Bean Enchiladas

By carvalhohm

Ingredients

• 2 cans (15 oz. each) GOYA® Black Bean Soup
• 2 cans (10 oz. each) red enchilada sauce
• 16 Corn Tortillas, heated according to package directions
• 2 cups shredded Mexican 4-cheese blend, divided
• 3 scallions, thinly sliced, divided

Details

Servings 8

Preparation

Step 1

Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil. Cook, stirring occasionally, until bean mixture thickens, about 10 minutes.

Assemble enchiladas: Spread 1 cup sauce in bottom of 9”x 13” baking dish. In center of each tortilla, add 2 tbsp. black beans with sauce, 1 tbsp. shredded cheese and 1 tsp. scallions. Tightly roll tortilla and place seam-side down in baking dish. Top rolled tortillas with remaining enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas until filling and sauce are hot and cheese is melted, about 10 minutes. Sprinkle with remaining scallions; serve.