Recipe

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• 2 tbsp olive oil
• 1/2 to 1 head of garlic , depending on taste
• 1 1/2 inch long piece fresh ginger
• 1 small onion
• 1-2 fresh jalapenos, diced or 1 can of chilies (for more mild--adds sodium)
• 1 15 oz can of whole beans, rinsed and drained (to remove sodium )
• ( black, pintos , and kidneys all work well)
• 1/4 cup chopped fresh cilantro
• 1 can whole black olives, rinsed, drained and sliced
• 1 cup of good sharp cheddar, grated (optional)
• 4 large burrito sized
• enchilada sauce (the sauce you use totally changes the flavour. i like to use 2-3 cans of el pato salsa de chile fresco or 1 bottle of trader joe's)
• 9 x13 glass baking dish (the acid in the chilie s and sauce will react negatively with metal and ruin the flavour)

• 1 Pre-heat oven to 375 degrees.
• 2 Heat olive oil in a skillet over low heat
• 3 In a food processor, chop garlic, ginger and onion
• 4 Add to oil and sautée until aromatic, about 30 seconds
• 5 Add jalapeños/ chilies, and sautée until fresh jalapeños begin to soften
• 6 Add beans and heat through, remove from heat
• 7 Stir in cilantro and set aside for about 10 minutes to absorb flavour
• 8 Pour enough enchilada sauce in the baking dish to cover the bottom
• 9 Place a small amount of beans, olives and cheese in a line across one side of the tortilla and roll
• 10 Place rolled tortilla in pan and repeat until pan is full-its OK to squish them in
• 11 Sprinkle any remaining ingredients (EXCEPT cheese) on top and pour remaining sauce over covering the tortillas as completely as possible
• 12 Cover with foil and bake 45-60 minute or until bubbly
• 13 If using cheese, remove from oven, set oven to broil, remove tin foil, top with cheese and any remaining olives and broil 1-2 minute until cheese begins to brown
• 14 Let cool for 10 minute before serving
• 15 OPTIONAL: Top with sliced avocado, salsa, sour cream