Easy Vegetarian Enchiladas | Popular Recipes

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Easy Vegetarian Enchiladas

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

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H25M

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

Notes :

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