How to Make Easy Vegetarian Enchiladas - A Step-by-Step Guide

Enchiladas are a classic Mexican dish that is loved by many around the world. It's a comforting and hearty meal that is perfect for a weeknight dinner or a family gathering. While traditional enchiladas are made with meat, we're going to make a delicious vegetarian version that is just as satisfying and flavorful. These easy vegetarian enchiladas are packed with vegetables, beans, and cheese, making them a wholesome and nutritious option for anyone looking for a meatless meal.

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 enchiladas

  • 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

    330 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 16mg
    • Sodium: 831mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 11g
    • Vitamin C: 12mg
    • Calcium: 159mg
    • Iron: 5mg
    • Potassium: 415mg