VEGETARIAN ENCHILADA RECIPE RECIPES

EASY VEGETARIAN ENCHILADAS RECIPE | ALLRECIPES

Easy Vegetarian Enchiladas Recipe | Allrecipes image

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

Provided by Candace Standfield

Categories Everyday Cooking Vegetarian

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 8 enchiladas

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 330.3 calories, CarbohydrateContent 42.4 g, CholesterolContent 16 mg, FatContent 13.1 g, FiberContent 6 g, ProteinContent 11.1 g, SaturatedFatContent 4.7 g, SodiumContent 831.2 mg, SugarContent 3.9 g

EASY VEGETARIAN ENCHILADAS RECIPE | ALLRECIPES

Easy Vegetarian Enchiladas Recipe | Allrecipes image

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

Provided by Candace Standfield

Categories Everyday Cooking Vegetarian

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 8 enchiladas

Number Of Ingredients 10

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

Steps:

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.

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