- 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
- 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.