adapted from Gourmet Deli in Your Kitchen

8 flour tortillas, 10" size
2 cans (14-16 oz. each) refried black beans
2-3 cups shredded Jack cheese
1 tomato, diced
2 cans sliced black olives
4 scallions, chopped
sour cream
corn oil

Lightly oil 2 cookie sheets.  Place 2 tortillas on each sheet.  Spread 1/2 can refried beans on each tortilla, smoothing out to cover all but outer 1/4" of tortilla.  Cover with remaining 4 tortillas, pressing down to "seal".  Brush tops with corn oil, then pile with grated cheese.

Bake at 375 degrees for 20 minutes, until cheese is bubbly and beginning to brown.

Serve with chopped tomatoes, salsa, sour cream, scallions, olives, and guacamole.

Makes 4-8 servings.

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Background:  "A Resting Leopard," by Arthur Wardle