1 (15 ounce) can black beans, drained and rinsed
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (3.5 ounce) can chopped black olives
1 (4 ounce) can poblano chile peppers, drained and sliced
1 (3 ounce) can ketchup
1 (1.25 ounce) package taco seasoning mix
1 (10 ounce) package shredded Cheddar cheese, divided
1 cup Cheddar cheese, shredded
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Heat black beans in a large skillet over medium heat. Cook 1 minute, stirring, then saute until tender. Stir in tomato sauce, tomato paste, pepper, and olives. Stir in poblano chile peppers and ketchup. Season to taste with salt and pepper.
Pour mixture into 8 tortillas. Roll tortillas lengthwise into wedges, and cut into 1/2 inch slices.
Bake in preheated oven for 20 to 25 minutes, until lightly browned.