3 8-oz cans tomato sauce
1/4 cup finely chopped onion
1/2 cup finely chopped green pepper
15 small pitted black olives, sliced
1 1-lb. can kidney or pinto beans, rinsed and drained
1 tsp. vinegar
1/4 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. cumin
6 tortilla, cut into quarters
2 cups shredded Cheddar cheese

 

Preheat oven to 375 degrees. Spray 11 x 7" baking dish with nonstick cooking spray.

Spread 1/4 cup tomato sauce in bottom of pan. In a large bowl, combine remaining tomato sauce with remaining ingredients, except tortillas and cheese. Mix well.

Arrange 1/3 of tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Sprinkle with 1/3 of the cheese.

Repeat with another 1/3 of the tortillas, 1 cup of sauce, and 1/3 of the cheese.

Repeat one more time, using remaining tortilla sections, sauce and cheese.

Cover and bake 20 minutes. Uncover and continue baking 15 more minutes. Let stand 5 minutes before serving. Serves 6.