Black Bean Enchiladas

2 cans (15.5 oz each)  Food You Feel Good About Black Beans, drained, rinsed, divided
1 container (16 oz)  Food You Feel Good About Caribbean Black Bean Soup (Prepared Foods)
1 pkg (16 oz) + 1 pkg (8 oz)  Wegmans Fancy Shredded Mexican Cheese (Dairy Dept), divided
24  corn tortillas (International Foods)
1 container (24 oz)  Food You Feel Good About Red Chile Sauce (Meat Dept)
1 bunch  green onions, trimmed, thinly sliced, for garnish


  1. Preheat oven to 350 degrees. Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 16 oz pkg cheese; stir to combine. Set aside.
  2. Heat pan on MED-HIGH. Place 1 tortilla in dry pan; cook briefly on each side until warm and pliable. Transfer to clean plate; cover. Repeat with remaining tortillas, stacking them to retain heat.
  3. Spread 1/4 cup sauce on bottom of each of two 9×13-inch casserole dishes. Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish.
  4. Pour remaining sauce over enchiladas. Sprinkle 8 oz pkg cheese evenly over each casserole dish.  Bake, covered with foil, 25 min; remove foil. Bake 5-10 min until sauce bubbles. Remove from oven; let rest 5-10 min before serving. Garnish with green onions.




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