Easy Bean Enchiladas

This recipe takes maybe 10 minutes at the most to get together before you slap it in the oven and bake it. 1 can enchilada sauce 1 can refried beans 10 corn tortillas 1 small can halved olives for the top You can assemble this dish 2 ways. The first way is to layer it like a lasagna. Pour a little enchilada sauce in the bottom of your 8x8 dish to cover the bottom. Put down a layer of corn tortillas. You might want to put a whole one down then tear one in half and fill in the empty space. Now put down a layer of the refried beans, they are kind of hard to spread when the beans are cold, so you may want to warm them up a little bit. Repeat your layers of tortillas and refried beans, until you are out of tortillas and beans. The top layer should be tortillas. Pour the rest of your enchilada sauce on top. Bake at 350 for 10 minutes or until warm. Top with sliced black olives. The second way is to roll up your enchiladas. Pour a little enchilada sauce in the bottom of your 8x8 dish to cover the bottom. Put some refried beans in your enchilada and roll it up and place seam side down. Repeat until you are out of tortillas and beans or until you are out of space in your dish. Pour the remaining enchilada sauce on top. Bake at 350 for 10 minutes or until warm. Top with sliced black olives.