Easy Vegetarian Enchiladas

Easy Vegetarian Enchiladas
  • Sauce:
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 (8 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 clove garlic, minced
  • Filling:
  • 1 (14 ounce) can refried beans
  • 1/2 cup chopped onion
  • 3/4 cup sliced black olives, divided
  • 3/4 cup shredded Mexican cheese blend, divided
  • 8 (8 inch) flour tortillas


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.
  5. Bake in the preheated oven until filling is heated through, about 30 minutes.

05/08/2018
Easy Vegetarian Enchiladas, recipe PT15M PT1H 5 455 calories

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