Olive oil
1 1/2 c. chopped onions
2 c. canned tomatoes
1 (8 oz.) can tomato sauce
2 cloves garlic, minced
Pinch cayenne pepper
3 drops hot sauce
1/2 tbsp. chili powder
1 tbsp. honey
Salt to taste
1/4 tsp. ground cumin
1/4 lb. black, pitted olives, sliced
1 1/2 c. cooked pinto beans, mashed (or 1/2 c. uncooked pinto beans)
8 soft corn tortillas
1/4 lb. Monterey Jack or cheddar cheese, grated

Heat oil and saute 2/3 of onions until translucent. Add tomatoes, sauce, 1/2 garlic, cayenne, hot sauce, chili powder, honey, salt and cumin. Simmer all uncovered for 30 minutes. Heat olive oil and saute remaining onions, garlic and olives until onions are translucent. Add remaining salt and beans (add sauce if mix is too sticky); stir well. Preheat oven to 350 degrees. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon grated cheese. Roll up and put in baking pan. Cover with sauce, sprinkle with remaining cheese and garnish with reserved olives. Bake until bubbling hot, about 30 minutes.