Vegetarian Enchiladas
Filling:
(14 ounce) cans refried beans
1 cup chopped onion
1 1/2 cup sliced black olives, divided
1 1/2 cup shredded Monterey Jack cheese blend, divided
16 (8 inch) flour tortillas
Topping:
16 oz jar salsa
Preheat oven to 350 degrees F
Divide refried beans, 1 cup chopped onion, 1 cup black olives, and 1 cup Monterey Jack cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan.
Pour salsa evenly over tortillas. Sprinkle remaining black olives and Monterey Jack cheese blend on top.
Bake in the preheated oven until filling is heated through, about 30 minutes.
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