Easy Vegetarian Enchiladas

• Sauce:
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 (8 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 clove garlic, minced
• Filling:
• 1 (14 ounce) can refried beans
• 1/2 cup chopped onion
• 3/4 cup sliced black olives, divided
• 3/4 cup shredded Mexican cheese blend, divided
• 8 (8 inch) flour tortillas

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.

vegetable oil, onion, tomatoes, tomato sauce, clove garlic, filling, beans, onion, black olives, cheese blend, flour tortillas

Taken from www.allrecipes.com/recipe/258249/easy-vegetarian-enchiladas/ (may not work)