1 (20 ounce) can enchilada sauce, divided
8 corn tortillas
1 (15 ounce) can refried beans, divided
4 servings prepared mashed potatoes, divided
1 (15 ounce) can black beans, divided
1 (4 ounce) can sliced black olives, divided
1. Preheat oven to 425 degrees Fahrenheit. Pour enough enchilada sauce to just cover bottom of glass 9x13" dish. Spread 1 large spoonful refried beans on tortilla.
2. Top with spoonful mashed potatoes (in the middle of shell). Add spoonful black beans and olives. Fold both sides so they meet in the middle. I add a little beans to the very edge to make it stick to itself.
3. Put in pan. Repeat for all tortillas. Add remaining enchilada sauce (pour so everything is evenly coated).
4. Bake uncovered for approximately 20 minutes, or until sauce is thick and begins to boil.