MEXICAN LASAGNA, MEATLESS
1 15oz can chopped blck olives
3 4oz can chopped green chiles
2 15oz cans pinto beans, drained
2 cups sour cream
1 lb grated monterey jack cheese
1 dozen flour tortillas

SAUCE
4 tbl butter
6 tbl flour
3 cups water
1 tbl chili powder
3/4 tsp salt
1-1/2 tsp cumin
1/4 tsp cayenne pepper

In medium sauce pan melt butter, stir in flour and cook over
medium heat until flour is medium-dark brown.
Add water, all at once, and use a wisk to get lumps out.
Bring to a boil and cook 5 minutes.
Add salt chili powder, cumin and cayenne.
In round casserole the size of tortillas, layer the ingredients
in the following order; tortilla, sour cream, beans, chilies,
olives, Jack cheese and sauce.
Make as many layes as needed to fill dish.
End with sauce and sprikle with cheese.
Bake at 350 degrees for 1 hour or until hot and bubbly.