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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: : -

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.

8 enchiladas

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