24 oz Tomato sauce, salt-free or regular
1/4 cup Onions, finely chopped
1/2 cup Green pepper, finely chopped
15 small Black olives, pitted
16 oz Kidney or pinto beans, canned, rinsed, drained
1 tsp Vinegar
1/4 tsp Garlic powder
1/2 tsp Oregano
1/2 tsp Cumin
6 Tortillas, corn, 6-inch, cut into quarters
1 cup Nutritional yeast "cheesy" sauce
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Preheat oven to 375 deg.
Spray a baking pay with nonstick spray.
Spread 1/4 cup of tomato sauce in the bottom of the prepared pan. Ina large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and "cheese." Mix well.
Arrange 1/3 of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of the "cheese" sauce over the sauce.
Repeat with another 1/3 of the tortillas, 1 cup of sauce and 1/3 of the cheese sauce.
Repeat one more time, using remaining tortilla sections, sauce and cheese sauce.
Cover and bake 20 minutes. Uncover and continue baking 15 more minutes.
Let stand 5 minutes before serving.
From the files of DEEANNE
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