2 cups cooked*, drained mashed pink beans or one 16-oz. Can, drained and mashed
2 cups shredded reduced-fat Cheddar cheese, divided
½ cup chopped onion
1 can (15-oz.) tomato sauce, divided
1 can (4-oz.) diced green chilies
2 teaspoons garlic salt
12 (7 in.) corn tortillas
1 teaspoon chili powder
1/8 teaspoon bottled hot pepper sauce

In large bowl, combine mashed beans, ½ cup cheese, onion, ¾ cup tomato sauce, chilies and garlic salt.  Mix well.  Place about 1/3 cup bean mixture along center of each tortilla.  Roll and place in two 11-3/4x7-1/2x1-3/4-inch baking dishes.  Combine remaining tomato sauce, chili powder and hot pepper sauce; spoon over filled tortillas.  Sprinkle remaining cheese over sauce.  Sliced ripe olives may be added as a garnish, if desired.  Bake at 350º F 15 to 20 minutes or until thoroughly heated.

*For best results, soak and cook beans according to preferred method found on this site.