Vegetarian Enchiladas

Olive Oil
1 1/2 cups chopped onions
2 cups tomatoes
1 (8 oz) can tomato sauce
2 cloves garlic, minced
Pinch cayenne pepper
3 drops hot sauce
1/2 tbsp. chili powder
1 tbsp. honey
Salt to taste
1/4 tsp. gound cumin
1/4 lb. black, pitted olives, sliced (one of the little cans works)
1 1/2 cups cooked pinto beans, mashed
8 soft corn tortillas
1/4 lb. Monterery Jack or cheddar chesse, grated

Heat oil and saute 2/3 of onions until translucent. Add tomatoes, sauce, 1/2 each of garlic, cayenne, hot sauce, chili powder, honey, salt and cumin. Simmer all uncovered for 30 minutes. Heat olive oil and saute remaing onion, garlic and olives until onions are translucent. Add remaining salt and beans (add sauce if mix is too sticky); stir will. Preheat oven to 350 degrees. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon grated cheese. Roll up and put in baking pan. (You can also make layers with the filling, cheese and tortillas since the corn tortillas are so hard to roll). Cover with sauce, sprinkle with remaining cheese and garnish with reserved olvies. bake until bubbling hot, about 30 minutes.