---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Tex-mex, Main dish
       Yield: 4 servings
       8    Corn tortillas, soft
       4 tb Olive oil, divided
   1 1/2 c  Onions; chopped; divided
       2    Garlic cloves; chopped;
       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
   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 1/2 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 2-3 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 wiht
   sauce. Bake at 350 degrees for 30 minutes or until
   bubbly. Makes 6-8 servings. Optional: Dot with cheesy
   sauce made with nutritional yeast.
    Favorite Vegetarian Recipes/STAR/MM by Dianne