Easy Vegetarian Enchiladas

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

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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.

Easy Vegetarian Enchiladas

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