1 16oz (480 grams)can refried beans
1/2 ripe avacado, coarsely chopped (or more if you like)
1/2 cup (120 grams) plus 2 tablespoons (30 grams) chopped onions
1/4 cup (60 grams) green chile salsa (mild) or just green chiles
Salt and groung black pepper to taste
1 10oz (300 gram) can enchilada sauce (I think I use a larger one)
8 8-inch (20 cm) flour tortillas
2/3 cup (159.9 grams) grated cheese at least (cheddar, jack, whatever)
1 can sliced black olives

1. Preheat oven to 450 F. Lightly oil or spray a 9" (~23 cm) pie pan. I prefer a springform pan.

2. Combine beans, avocado, 1/2 cup (120 grams) onions and green chile salsa (or plain chiles). Season with salt and pepper.

3. Spread a few tablespoons of enchilada sauce over the bottom of the pan. Spread 1 tortilla with some of the bean mixture. Place tortilla in pan. Sprinkle some cheese over the tortilla and place a few olives on the tortilla. Continue layering sauce, tortilla and beans, cheese, and olives ending with a plain tortilla. Spread/pour some of the remaining enchilada sauce over the top sprinkle with the remaining cheese, reserved onions, and black olives.

4. Bake for 15-20 minutes, or until you think it is heated through.

5. Remove from oven and allow to cool a little before cutting into wedges and serving. We generally serve it with sour cream and a spanish rice we make from a store-bought mix. We also generally use a lot more cheese than the recipe calls for. We use the Healty Choice mexican blend grated cheese and we use the whole package.