8 med. flour tortillas
2 c. cooked pinto beans
1/4 c. onion, chopped
1/4 c. black olives, chopped
1 can (29 oz.) prepared enchilada sauce
1/2 c. longhorn cheese, shredded

Mix beans, onion and olives. Place about 1/4 cup mixture into tortilla and roll as a burrito. Place burrito in shallow casserole and pour enchilada sauce over top with cheese. Bake at 375 degrees until bubbly, approximately 25-30 minutes. Serve with shredded lettuce, tomato and salsa if desired.