8 Corn tortillas, soft
4 tb Olive oil, divided
1 1/2 c Onions; chopped; divided
2 cl Garlic; chopped; divided
2 c Tomatoes; chopped
1 c Tomato sauce
Tabasco sauce
1 1/4 ts Chili powder; divided
1 tb Maple syrup
1/4 ts Cumin
1 cn Pinto beans; mashed (16 oz)
1 cn Black olives (small can)
Have tortillas on a flat surface for filling. Heat 2 tb oil in
large skillet. Cook 1 c 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 1/2 c onion into oil. Add olives, dash salt, 1 ts
chili powder. Add some of the sauce mixture if beans are too thick.
Assemble echiladas by filling tortillas with 2-3 tb 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 F for 30 minutes or until bubbly.
Optional: Dot with cheesy sauce made with nutritional yeast.
Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE
