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Easy Vegetarian Enchiladas

Rated as 3.33 out of 5 Stars

"Delicious meatless enchiladas that you can't get enough of!"
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1 h 25 m servings 330
Original recipe yields 8 servings (8 enchiladas)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.
  5. Bake in the preheated oven until filling is heated through, about 30 minutes.

Nutrition Facts

Per Serving: 330 calories; 13.1 42.4 11.1 16 831 Full nutrition

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Quick and easy but I found the sauce lacking flavor and heat. I tasted the sauce as written and ended up adding spices and heat. As written this is more what I consider a kid friendly recipe or...