1 can kidney beans (16 oz.) drained and rinsed
1/2 c. mild chili salsa
4 flour tortillas
1 c. pimento-stuffed olives, coarsely chopped
1/2 c. plain yogurt (optional)

Combine beans and salsa in blender or food processor. Pulse with on/off motion until pureed, spread over the tortillas. Bake in preheated hot oven (400) for 5 minutes. Scatter olives on top. Serve each tortillas quartered with a dollop of yogurt if you wish.