Easy Vegetarian Enchiladas

Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 330 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• ½ cup chopped onion
• 8 (8 inch) flour tortillas
• 2 (8 ounce) cans diced tomatoes
• 1 (14 ounce) can refried beans
• ¾ cup sliced black olives, divided
• ¾ cup shredded Mexican cheese blend, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Cook and stir 1 cup chopped onion in the hot oil until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, and garlic; simmer uncovered until flavors combine, about 30 minutes.

Step 3

Divide refried beans, 1/2 cup chopped onion, 1/2 cup black olives, and 1/2 cup Mexican cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan.

Step 4

Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.

Step 5

Bake in the preheated oven until filling is heated through, about 30 minutes.