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Mmm, this is a hearty filling recipe that goes away fast. The cheesy topping makes a great nachos sauce also. Enjoy this food with a refreshing homemade lemonade.

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1 package corn tortillas
2 cups refried beans
1 small can chopped olives

Sauce:
14 oz can tomato sauce
2 tsp italian spices
1 tsp salt (to taste)
2 tsp nutritional yeast
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic

Cheesy Topping
1/2 cup nutritional yeast
1/4 cup flour
1/4 cup oil
1/2 tsp cayenne
1 tsp italian spices
1 tsp salt (or soy sauces, braggs)
2 tsp prepared mustard

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Mix and heat the tomato sauce ingredients in a pot. You can also substitute your favorite pasta sauce for the sauce if you like. In a separate pot, mix and heat the cheesy topping ingredients until thickened to a nacho sauce consistency. For the beans, I tend to use an instant refried beans where I just add boiling water.

Start the process by placing a thin layer of red sauce on the bottom of a cake pan. Then put a tortilla, then some beans, then some olives. Now, repeat with red sauce, tortilla, beans, olives. When you run out of stuff near the top, coat it all with the cheesy topping. Bake at 350 for about 15 minutes to heat it all up and get the cheesy topping thicker.

Yum. Enjoy!