Black Beans with Mexican Enchilada

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Prep Time
10 min
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Cook Time

What You'll Need

  • 17.3 oz. Imagine® Savory Black Bean Soup
  • 1 avocado, diced small
  • 1 lime
  • 3 medium flour tortillas
  • 1 cup pre-cooked brown or white rice
  • 2 oz. crumbled queso fresco cheese, drained and grated
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1/4 cup cilantro, roughly chopped

How to Make

  1. In a small pot, heat the soup, then reserve on side. Cut the lime in half lengthwise. Squeeze the juice of half a lime over the diced avocado and toss to coat; reserve. Cut the remaining lime in half into 3 wedges; reserve.
  2. On a large surface, lay each tortilla flat. Divide the rice onto the lower third of each tortilla. Add on 1 tbsp. each of salsa, cheese and 1 tsp. cilantro. Roll bottom of tortilla up towards top and place seam on bottom.
  3. Pour a layer of soup into a greased, ovenproof casserole dish. Place the filled tortillas into the caserole, seam side down. Pour the remaining soup on top - cover the tortillas as much as possible. Sprinkle on the remaining cheese and bake in a pre-heated 375° F oven for 30 minutes until heated through.
  4. Use a long, thin spatula to remove from dish. Serve with accompaniments of the remaining salsa, avocado, sour cream, cilantro and lime wedges.