Recipe - Veggie Tex-Mex Enchiladas

8 Corn tortillas, soft
4 tablespoon Olive oil, divided
1 One half cup Onions; chopped; divided
2 Garlic cloves; chopped;
divided
2 cup Tomatoes; chopped
1 cup Tomato sauce
Tabasco sauce
1 One fourth teaspoon Chili powder; divided
1 tablespoon Maple syrup
One fourth teaspoon Cumin
1 cn Pinto beans; mashed (16 oz)
1 cn Black olives (small can)

Have tortillas on a flat surface for filling.

Heat 2 tablespoons oil in large skillet. Cook 1 cup onions and 1 clove
garlic until soft.

Add canned tomatoes, tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin. Cook and stir until well mixed and heated
through.

Heat remaining oil in another skillet; cook and stir pinto beans, 1 clove
garlic and One half cup onion into oil. Add olives, dash salt, 1 tsp chili
powder. Add some of the sauce mixture if beans are too thick.

Assemble echiladas by filling tortillas with 23 tbs bean mixture. Place
mixture on one edge of tortilla, not in center. (It is easier to roll up.)
Roll up tortillas; place in shallow baking dish; cover with sauce.

Bake at 350 degrees for 30 minutes or until bubbly.

Optional: Dot with cheesy sauce made with nutritional yeast.

Source: Favorite Vegetarian Recipes/STAR/MM by Dianne Smith
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998