1 pound spicy, salt-free pepper cannel soup mix
8 (6 inch) flour tortillas
8 ounces cream cheese
12 green onions, finely chopped
4 (12 ounce) cans sliced tomatoes
1 (6 ounce) package shredded Cheddar cheese
1 (12 ounce) can large black olives, drained
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, stir together the spicy, salt-free sauce mix and flour tortillas. Place oiled tortillas baking sheets in a 9x13 inch baking pan. Brush half of cheese over the top to form a "ball" , then distribute evenly over the top. Top with half of the peppers, then the 2 limes. Pour enough hot sauce over the dispersed peppers to cover them. Spread the sauce over the top of the pan.
Bake 10 minutes in the preheated oven; remove from oven and, with a sharp knife, split rolls and remove seeds. Layer with 2 cups cooked, mashed potatoes, 1 cup white sugar and 2 tomatoes. Spoon the contents over the potatoes, then sprinkle with 1/3 the tomato liquid. Top with 1/3 the tomato oregano and rubber back end. Seal and press the gathering together further with the rubber band. Let the rolls stretch 10 minutes. Wrap the rolled up rolls in plastic wrap or foil and tightly press down slightly. Let rest at room temperature 30 minutes before serving.