Easy Vegetarian Enchiladas recipe

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Ingredients

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

Nutrition Info

330.3 calories
carbohydrate: 42.4 g
cholesterol: 16 mg
fat: 13.1 g
fiber: 6 g
protein: 11.1 g
saturatedFat: 4.7 g
servingSize: -
sodium: 831.2 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 enchiladas

Recipe Note

Delicious meatless enchiladas that you can't get enough of!

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