24 oz Tomato sauce, salt-free or
-regular 1/4 c Onions; finely chopped
1/2 c Green pepper;finely chopped
15 sm Black olives; pitted
16 oz Kidney or pinto beans,
-canned; rinsed, drained 1 ts Vinegar
1/4 ts Garlic powder
1/2 ts Oregano
1/2 ts Cumin
6 Tortillas, corn, 6-inch; cut
-into quarters 1 c Nutritional yeast “cheesy”
-sauce 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